Best Make Ahead Vegetable Salad Recipes
MAKE AHEAD VEGETABLE SALAD
From El Campo, Texas, Kathy Berndt shares this tangy salad that's chock-full of garden-fresh goodies. "Storing it in the fridge overnight helps blend the flavors," she explains.
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 10-12 servings.
Number Of Ingredients 12
Steps:
- In a large bowl, combine the tomatoes, green pepper, onion and cucumber; set aside. In a saucepan, combine the remaining ingredients. Bring to a boil; boil for 1 minute. Pour over vegetables and toss to coat. Cover and refrigerate for 8 hours or overnight. Serve with a slotted spoon.
Nutrition Facts : Calories 38 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 242mg sodium, Carbohydrate 9g carbohydrate (6g sugars, Fiber 1g fiber), Protein 1g protein.
QUICK MAKE AHEAD VEGETABLE SALAD
This is a wonderful salad to make for parties because you prepare it ahead of time. I also like the dressing served over fruit.
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 12-14 servings.
Number Of Ingredients 12
Steps:
- In a serving bowl, combine broccoli, cauliflower and green pepper; place the onion rings on top. In a small bowl, whisk dressing ingredients; pour over salad (do not stir). Cover and refrigerate for 12 hours or overnight. Toss just before serving.
Nutrition Facts :
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