Free Recipe Mixed Vegetable Salad 2
Recipe Type: Free Recipes
Recipe Preparation: boil
Cooking Ingredients for Mixed Vegetable Salad 2 Recipe
1 c Whole kernel corn; (fresh or
-frozen) [I used frozen]
1 c Julienned string beans [I
-just cut fresh beans into
-~1.5 pieces]
1 c Julienned carrots
1 c Julienned zucchini
1 c Julienned yellow squash
1 c Julienned red bell pepper
1/2 c Thinly sliced mild onion [I
-used 1/2 a red onion – for
-even more color!]
1 c Oil-free salad dressing
Black pepper to taste
Mixed Vegetable Salad 2 Preparation
Source: Vegetarian Times Complete Cookbook Bring a pot of water to a boil – blanch the corn, string beans and carrots (drop them in for 3-4 minutes until just tender/crisp). Drain them, and mix together with the rest of the ingredients and refrigerate. I couldn”t get a nice looking yellow squash so I just added more of the other ingredients and I used a lemon/pepper vinegrette that I had handy as the dressing. Yummy and beautiful! Posted to JEWISH-FOOD digest by syschwartz@juno.com (Sarah J Schwartz) on Oct 2, 1998, converted by MM_Buster v2.0l.
Cooking Temperature:
Recipe Serves: 1
How Do You Cook Mixed Vegetable Salad 2?
If you know a better Mixed Vegetable Salad 2 Recipe please comment below.