ins.
Meanwhile, make the vegetable salad. Combine the zucchini, eggplant, mushrooms
side.
To make the salad: Place all the chopped vegetables
To make the salad dressing, whisk together olive oil, lemon juice, maple syrup, mustard and minced garlic. Season to taste.
In a large bowl, combine arugula, vegetables and olives. Add croutons and dressing. Toss to combine. Sprinkle feta over top. Serve.
Place couscous in a medium heatproof bowl and stir in boiling water. Cover with plastic wrap and set aside for 5 minutes or until liquid is absorbed. Using a fork. Fluff and separate grains.
Add drained vegetables, carrots, basil and lemon juice to couscous and toss gently to combine. Serve salad sprinkled with walnuts.
Combine frozen vegetables and chickpeas in a bowl.
In a jar with a tight fitting lid, shake the salad dressing, juice, concentrate, oil, vinegar, lemon juice, garlic and pepper to mix well.
Pour over vegetable-bean mixture.
Mix well.
Let marinate a few hours in refrigerator.
Arrange salad over lettuce leaves. Serve chilled.
Just before serving, pour Good Seasons (garlic salad dressing) over the vegetables.
Mix salad dressing according to package.
Combine vegetables and garbanzo beans in a bowl.
In a jar with tight-fitting lid, shake the salad dressing, apple juice, oil, vinegar, lemon juice, garlic and pepper, to mix well.
Pour over vegetables and mix well.
Let marinate several hours in refrigerator.
Arrange salad on lettuce leaves to serve.
Drain well and use to stuff a pita.
Garnish with shredded cheese and lettuce.
Bring sugar, vinegar and oil to a rolling boil until sugar dissolves.
Set aside to cool.
Drain canned vegetables; mix with remaining ingredients.
Add vinegar mixture and refrigerate overnight.
You just continue to add vegetable ingredients to the marinade as the salad is eaten.
Keeps well for 2 to 3 weeks.
or 10 mins.
Heat vegetable oil in a large skillet
Break or cut cauliflower and broccoli into bite size pieces. Shred carrots.
Drain olives and water chestnuts.
Mix vegetables, olives and water chestnuts with salad dressing.
Chill at least 8 hours, stirring occasionally.
Cut up cauliflower and broccoli into flowerettes. Add remaining vegetables. Toss with Italian salad dressing.
Add herbs, such as parsley and mint, if desired.
Chill several hours or overnight.
This keeps well for 5 days.
(To make a luncheon main course, add tuna or cooked chicken or turkey to the salad.) Serves 6 to 8.
Prepare salad dressing according to package directions; set aside.
Combine vinegar, vegetable oil, salt, sugar, water and pepper in saucepan.
Bring to boil.
Stir until sugar is dissolved.
Let cool.
Drain French beans, bean sprouts, peas and corn.
Mix with celery, pepper, onions and carrots.
Pour vinegar mixture over vegetables.
Mix well.
Cover and put in refrigerator for 12 hours.
Stir occasionally.
Drain all canned vegetables and toss together in a large bowl. Add the next four ingredients to the vegetables.
Bring the sugar plus the next five ingredients to a boil.
This makes the dressing.
Cool and pour over the vegetable mixture.
Refrigerate. Keeps up to two weeks.
Combine
vinegar,
vegetable oil, salt, sugar, water and pepper.
Bring
to
a
boil, stirring to dissolve sugar;
cool. Drain
vegetables
and place in Tupperware container or jar and stir
in
vinegar mixture.
Cover, place in refrigerator for 12 hours, stirring occasionally.
Combine first 6 ingredients in a saucepan. Bring to a boil, stirring to dissolve vinegar. Let cool. Drain vegetables and combine. Stir in the vegetable mixture; cover and place in refrigerator 12 hours prior to serving or overnight. Stir occasionally.
Drain vegetables, mix together and set aside.
Mix salad oil, vinegar, sugar, salt and pepper together.
Heat to boiling; pour over vegetables.
Let set overnight or at least 8 hours.
This will keep for several weeks.
Mix sugar, vinegar and salad oil in pan and heat, but do not boil.
Set aside to cool, then add vegetables, including juice. Let set for several hours.
Mix sugar, vinegar and salad oil.
Add vegetables; allow to set in refrigerator overnight.
Will keep 10 days in refrigerator. Yields 12 servings.
Mix pepper, salt, sugar, vinegar, salad oil and water.
Bring to a rolling boil.
Set aside to cool.
Pour liquid over the combined vegetables.
Let this sit in the refrigerator overnight before serving.