Time P1DT25m Yield 6 to 8 servings Number Of Ingredients 14 Steps:
Place all the beans, green pepper, onion and pimentos in a large mixing bowl. Add the oil and celery. In a saucepan, combine the vinegar, sugar, salt, pepper, and tomato soup. Bring to a boil and pour over the vegetables. Toss the mixture lightly with 2 forks. Do this several times as the mixture cools. Cover the bowl and refrigerate at least 4 hours before serving. The salad will be better if kept chilled 24 hours before serving. Drain and reserve liquid before serving; it will keep for several days. The reserved liquid can be poured over the leftovers. Add more sugar, if desired.
Time 30m Yield 6 servings. Number Of Ingredients 10 Steps:
Cook pasta according to package directions; drain and rinse with cold water. Place in a bowl; add pepper, cucumber and onion. In a jar with tight-fitting lid, combine remaining ingredients; shake until sugar is dissolved. Pour over salad; toss. Chill.
Time 10m Yield 8 Number Of Ingredients 7 Steps:
In a blender or salad dressing shaker, combine oil, sugar, vinegar, onion, salt, mustard, and celery seed. Blend or shake until emulsified.
Time 5m Yield 2 servings. Number Of Ingredients 8 Steps:
In a jar with a tight-fitting lid, combine the first seven ingredients; shake well. Serve over salad greens.
Time 5m Yield 2 serving(s) Number Of Ingredients 7 Steps:
In a jar with a tight-fitting lid, combine the first seven ingredients; shake well. Serve over salad greens.
Number Of Ingredients 8 Steps:
In a medium bowl, toss together cucumbers and onions. Set aside. In a small bowl, whisk together sugar, salt, mustard, and celery seeds. Whisk in oil and vinegar until emulsified. Pour vinaigrette over vegetables; toss to coat. Cover, and refrigerate at least 4 hours to let flavors blend. Serve chilled.
Time 12h35m Yield 12 Number Of Ingredients 9 Steps:
Bring a large pot of lightly salted water to a boil; cook seashell pasta at a boil until tender yet firm to the bite, 8 to 10 minutes. Drain and rinse under cold water. Mix pasta, cucumbers, onion, green bell pepper, and pimento peppers in a large bowl. Whisk tomato soup, sugar, vinegar, and oil together in a bowl until smooth; pour over pasta mixture. Stir to coat. Refrigerate 12 to 24 hours before serving, stirring occasionally.
Time 15m Yield 4 Number Of Ingredients 8 Steps:
In a medium bowl, whisk together sour cream, mayonnaise, vinegar and jam. Add green onion, apricots, celery and chicken and toss until evenly coated. Chill and serve over lettuce leaves.
Time 10m Yield 8 serving(s) Number Of Ingredients 10 Steps:
Mix ingredients and chill.
Time 20m Yield 6 servings. Number Of Ingredients 12 Steps:
For dressing, whisk first 6 ingredients until sugar is dissolved. Place vegetables in a large bowl; toss with dressing., Refrigerate, covered, until cold. Serve with a slotted spoon.
Time 5m Yield 6-8 serving(s) Number Of Ingredients 7 Steps:
Mix all ingredients together in a jar with a tight fitting lid or in a blender and shake or blend well until combined; Store in the refrigerator until ready to use.
Time 20m Yield 16 serving(s) Number Of Ingredients 11 Steps:
Cook pasta according to package directions; drain and rinse with cold water. Place in large serving bowl, add onion, tomato, cucumber, green pepper and parsley, set aside. In a saucepan combine the dressing ingredients, cook over medium-low heat for 10 minutes or until sugar is dissolved. Pour over salad and toss. Cover and refrigerate for 2 hours. Serve with slotted spoon.
Time 1h10m Yield 20 Number Of Ingredients 6 Steps:
Stir together sugar, vinegar, Worcestershire sauce, onion, and ketchup until the sugar has dissolved. Whisk the vegetable oil into the onion mixture until incorporated. Cover and refrigerate 1 hour; shake well before using.
Time 10m Yield 8 servings. Number Of Ingredients 7 Steps:
In a salad bowl, combine the beets, green pepper and onion. In a small bowl, whisk the sugar, oil, vinegar and salt until sugar is dissolved. Pour over beet mixture and toss to coat. Cover and refrigerate overnight.
Time 25m Yield 6-8 Number Of Ingredients 14 Steps:
Place all the beans, green pepper, onion and pimentos into a large mixing bowl. Add the oil and celery. In a saucepan, combine the vinegar, sugar, salt, pepper, and tomato soup. Bring to a boil and pour over the vegetables. Toss the mixture gently with 2 forks. Do this a couple times as the mixture cools. Cover the bowl and refrigerate at least 4 hours before serving. The salad will be best if kept refrigerated 24 hours before serving. Drain and reserve the liquid before serving; it will keep for several days. The reserved liquid can be poured over the leftovers. Add more sugar, if you like. Enjoy!
Time 15m Yield 10 servings. Number Of Ingredients 12 Steps:
In a large bowl, combine vinegar and onion. Add the zucchini, celery and peppers. , In a jar with a tight-fitting lid, combine dressing ingredients; shake well. Pour over vegetables and stir gently. Cover and refrigerate for 8 hours or overnight. Serve with a slotted spoon.
