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Results 81 - 90 of 3,520 for vegetable salad
81. VEGETABLE SALAD
Toss with 1/2 c. vinegar, 1/2 c. water, 3/4 c. sugar. Marinate overnight in refrigerator before serving. Serves 6.
Stir together the sugar, vinegar, and spices. Pour this mixture over vegetables and toss. Refrigerate.
In a large bowl, combine ... Pour over the vegetables and refrigerate overnight. Yields 10-12 servings. Salad will keep several days stored ... container in the refrigerator.
84. VEGETABLE SALAD
Drain corn, beans and peas. ... pepper. Drain canned vegetables; add diced celery, onion ... canned or fresh mushrooms may be added to this salad.
85. VEGETABLE SALAD
Combine ingredients; toss with vegetables; chill and serve.
Cook noodles. Drain and chill. Mix all ingredients together and add 1 package of low calorie Hidden Ranch Dressing. Makes 4-6 servings. ...
Mash garlic with salt. Mix ... all the chopped vegetables. Mix well. Pour over ... toasted bread pieces and toss well and adjust seasoning if needed.
Prepare vegetables. Toss lightly and set aside. Combine the rest of the ingredients and pour over salad. Marinate at least 3 hours.
Drain all canned vegetables. Chop pimento, celery, cauliflower, ... well. Add dressing and toss. Let stand overnight in refrigerator. Serves 12.
Cut up vegetables and add remaining ingredients. Chill and serve.
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