Time 30m Yield 12 servings. Number Of Ingredients 10 Steps:

In a saucepan, bring 2 in. of water to a boil. Add beans, peas, yellow squash, zucchini and onion. Reduce heat; cover and simmer for 2-3 minutes or until vegetables are crisp-tender. Drain; rinse with cold water and pat dry., Place vegetables in a bowl; add the remaining ingredients. Gently stir to coat. Refrigerate until serving.

Time 15m Yield 5 servings. Number Of Ingredients 8 Steps:

In a large bowl, combine all the vegetables. Drizzle with dressing; toss to coat.

Time 20m Yield 6 Number Of Ingredients 13 Steps:

Place greens in a clear glass serving bowl; sprinkle with green onions. Layer sliced beets on the onions. Arrange hard-boil egg slices on their sides against the glass for a decorative layer. Add sliced red onions and peas. Top with shredded Cheddar cheese. Mix sour cream, half-and-half, crumbled blue cheese, salt, and pepper together in a mixing bowl until well blended. Pour evenly over the salad. Top with rice noodles just before serving.

Time 30m Yield 12 Number Of Ingredients 9 Steps:

Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Crumble and set aside. In a large flat bowl, place the chopped lettuce and top with a layer of onion, peas, shredded cheese, cauliflower and bacon. Prepare the dressing by whisking together the mayonnaise, sugar and Parmesan cheese. Drizzle over salad and refrigerate until chilled.

Time 30m Yield 8-10 serving(s) Number Of Ingredients 9 Steps:

Layer all of the above vegetables in order, evenly. Cover with plastic wrap securely and refrigerate overnight.

Time 8h20m Yield 6-8 serving(s) Number Of Ingredients 7 Steps:

Layer first 5 ingredients in a shallow dish. Spread mayonnaise over the top as if you were icing a cake. Sprinkle Swiss cheese over the mayonnaise and chill. This taste best when chilled overnight. Just before serving, toss salad making sure mayonnaise and cheese is distributed throughout the salad.

More about “seven vegetable salad recipes”

Number Of Ingredients 9 Steps:

  1. Cook bacon until crisp. Drain set aside.2. In 13x9-inch (3-quart) baking dish, toss iceberg and romaine lettuce. Spread with 1/2 cup of the mayonnaise sprinkle with 2 teaspoons of the sugar.3. Layer with peas, onions and celery. Spread with remaining 1/2 cup mayonnaise sprinkle with remaining 2 teaspoons sugar. Sprinkle with cheese. Cover refrigerate at least 4 hours or overnight.4. Just before serving, crumble bacon sprinkle over top.Nutrition Information Per Serving: Serving Size: 1/12 of Recipe * Calories: 260 * Calories from Fat: 200 * % Daily Value: Total Fat: 22 g 34% * Saturated Fat: 6 g 30% * Cholesterol: 30 mg 10% * Sodium: 330 mg 14% * Total Carbohydrate: 8 g 3% * Dietary Fiber: 2 g 8% * Sugars: 5 g * Protein: 8 g * Vitamin A: 20% * Vitamin C: 20% * Calcium: 15% * Iron: 6% * Dietary Exchanges: 1 Vegetable, 1 High-Fat Meat, 3 Fat