Time 25m Yield 24 servings. Number Of Ingredients 18 Steps:
For dressing, combine the sugar, vinegar, oil, salt and pepper in a large saucepan. Bring to a boil. Remove from the heat; cool. , In a large bowl, combine the remaining ingredients. Drizzle with dressing and toss to coat. Cover and chill for 8 hours. Serve with a slotted spoon.
Time 16m Yield 4 servings Number Of Ingredients 8 Steps:
Place a large skillet over high heat with 2 inches of water. Cover with a lid and bring up to a boil. While the water starts working make the dressing. In the bottom of a salad bowl combine the honey, lemon juice and zest, add a little salt and pepper. Pour in the extra-virgin olive oil in a slow steady stream while whisking. Reserve the dressing. Once the water has come up to a boil, add a little salt and all the veggies, stir them around in the water, count to 20 then drain thoroughly, add the hot veggies to the dressing in the bowl and toss to combine, let the veggies cool in the dressing. Once cooled add the basil, re-season with salt and pepper, to taste, and serve.
Time 12m Yield 6 Number Of Ingredients 9 Steps:
In a saucepan over medium heat, combine the water, sugar, vinegar and celery seed. Stir until dissolved. In a medium-size mixing bowl, layer the red onion, cucumber, tomatoes, green bell pepper and red bell pepper. Pour sugar mixture over vegetables, cover and refrigerate overnight. Serve chilled.
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.
More about “sweet sour vegetable salad recipes”
Time 10m Yield 4-6 serving(s) Number Of Ingredients 9 Steps:
Combine vegetables. Toss with dill. Mix remaining ingredients andtoss with vegetables.
