Thursday, January 9, 2014

{soups-salads-and-salad-dressings} Vegetable Salad Recipe

 

Vegetable Salad Recipe




This budget-friendly salad is a super combination of crunchy fresh vegetables coated with a tangy marinade.—Pat Scott, Delray Beach, Florida


Quick




TOTAL TIME: Prep: 10 min. + chilling
MAKES: 4 servings


Ingredients

         2 cups broccoli forets
         2 cups cauliflowerets
         4 large mushrooms, sliced
        1 celery rib, sliced
         1 medium green or sweet red pepper, diced
        1/4 cup chopped onion
         1/3 cup canola oil
        1/4 cup sugar
         1/4 cup vinegar
         1/4 teaspoon salt
         1-1/2 teaspoons poppy seeds


Directions

    In a large bowl, combine all of the vegetables. Combine remaining ingredients in a jar with tight-fitting lid; shake well. Pour over vegetables and toss. Cover and chill 6-8 hours. Yield: 4 servings.


Nutritional Facts

1 serving (1-1/4 cups) equals 256 calories, 19 g fat (2 g saturated fat), 0 cholesterol, 183 mg sodium, 21 g carbohydrate, 4 g fiber, 3 g protein.


Originally published as Vegetable Salad in Taste of Home April/May 1995, p19






             Beth Layman  :)


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