Best Mixed Vegetable Salad Ii Recipes

MIXED VEGETABLE SALAD

Steps:

• Cook the mixed vegetables on the stove or in the microwave until crisp-tender. Drain; place in a large bowl. Add kidney beans, celery, onion and green pepper. In a saucepan over medium heat, bring sugar, vinegar and cornstarch to a boil, stirring constantly, until thickened. Cool slightly. Pour over vegetables and toss. Refrigerate.

MIXED VEGETABLE SALAD

Steps:

• Cook vegetables as directed on package.
• Drain and cool.
• Drain and rinse beans.
• Mix first 6 ingredents together.
• In a small sauce pan combine vinegar, Splenda and corn starch.
• Cook until slightly thickened.
• Adjust vinegar and Splenda to your tastes.
• Should have a sweet/sour taste.
• Add dressing to vegetables.
• Serve cold.

MIXED FRUIT & VEGETABLE SALAD

Steps:

• Cut the apple, cantaloupe, cucumber and peppers into a small neat dice.
• Zest the orange, then slice off the skin. Cut the flesh into a small neat dice.
• Discard the skin, save the zest and the orange flesh.
• Discard the lime after zesting and juicing.
• Stir the orange zest, orange flesh, lime zest and lime juice, basil strips and remaining ingredients into the fruit and vegatable mixture. ( At this point you are combining all ingredients).
• Transfer to a serving bowl, garnish with additional cinnamon and basil.

MIXED VEGETABLE SALAD

Steps:

• Thinly slice vegetables crosswise using a mandoline. Place in a large bowl and toss with vinaigrette. Serve at room temperature.