Best Festive Vegetable Salad Recipes

FESTIVE VEGETABLE SALAD image

Yield Serves about 20 as a side dish

Number Of Ingredients 14

1 16 oz. can red kidney beans
1 med. red onion, thinly sliced
1 16 oz. can Italian beans (or cut green beans)
1 16 oz. can garbanzo beans (chick peas)
1 16 oz. can cut wax beans
1 16 oz. can baby carrots
1/3 c. sugar (scant)
2/3 c. white vinegar
½ c. vegetable or canola oil
1 teas. salt
½ teas. pepper
RESERVE
1 16 oz. pkg. frozen peas
1 pt. basket grape or cherry tomatoes

Steps:

Drain canned vegetables, discarding liquid. Add onion and toss. Combine liquid ingredients and seasonings and pour over beans. Chill and just prior to serving, add tomatoes and peas. Serve.

Festive Holiday Vegetable Salad image

Provided by Helping Hands

Categories Christmas

Time 3h

Yield 8 serving(s)

Number Of Ingredients 12

1 (15 ounce) can cannellini beans, drained (white kidney beans)
3 cups cucumbers, cut into bite size pieces
2 cups radicchio, coarsely chopped (may substitute red cabbage)
2 small green peppers, cut into bite size pieces
1 1/2 cups quartered radishes
8 ounces feta cheese, cubed
1/4 cup lemon juice
1/4 cup olive oil
1 tablespoon honey
1/4 teaspoon pepper
1/2 teaspoon salt
parsley

Steps:

Place beans and each veggie in separate sealable plastic bags.
Mix olive oil and lemon juice in jar, with lid.
Shake to mix.
Add honey, salt, and pepper to jar, and shake to mix.
Pour 2 tbs of salad dressing into each bag.
Seal bags and place in fridge for 2-4 hours.
On a large serving platter, line up separate individual veggie groups vertically, placing the feta cheese and beans separately, in the same vertical fashion, in the middle of the platter.
Sprinkle parsley on all.
The result will be a beautifully presented, colorful vegetable platter.

Nutrition Facts : Calories 238.3, Fat 13.4, SaturatedFat 5.5, Cholesterol 26.8, Sodium 496.3, Carbohydrate 20.9, Fiber 4.3, Sugar 5.4, Protein 10.2