Overnight Vegetable Salad Recipe          Food Fun and Facts


Recipe for Overnight Vegetable Salad

Ingredients:
16 ounc can tiny green peas, drained
16 ounce can French Style Green Beans, drained
1 finely chopped onion
3/4 cup finely chopped celery
2 tablespoons finely chopped pimentos
3/4 cup sugar
1/2 cup vegetable oil
1/2 cup rice vinegar
1/2 teaspoon salt
1/2 teaspoon pepper

In large bowl, combine all the vegetables.  In a saucepan, add oil, sugar, vinegar, salt and pepper and mix.  Heat until sugar dissolves.  Pour over the vegetables . Cover bowl and refrigerate overnight. Makes 10 servings...Will keep for several days if kept covered and in the refrigerator.

Recipe by Carolyn Guild


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Delicious Salad Meals: Main Dish Salads Dressed Up with Breads and Sweets to Make a Complete Meal:  Ideally suited to today's concept of lighter and healthier eating, this guide provides recipes with the salad as the main course by featuring poultry, meat, fish, and pork combined with vegetables, lettuce, grains, and pasta to create a healthy, hearty dish. Recipes for accompaniments, such as muffins, biscuits, and rolls combine with suggestions for desserts, including cookies and fruit, to help round out the dinner menu. In addition, a chapter on salad parties provides recipes for eight different gatherings—from a barbecue or a picnic to a football party—where a main dish can be perfectly complemented with suggestions for side salads. Easy-to-prepare recipes appeal to all levels of home cooks any season of the year. With a variety of simple, healthy recipes, readers are sure to have smiles at the dinner table all year round.  Click Here to order and Save!
  
 

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Lower the Salt and Keep the Taste

(Family Features) - Lowering your sodium intake is a smart component to any healthful eating plan. With a little salt sense, it's easy to create foods that taste good without reaching for the salt shaker. The key to reducing the amount of salt in a meal is to use high quality ingredients - from whole foods to simple spices. Products that are lighter in sodium allow the individual character of a food to shine through. Beef tastes like beef. Chicken tastes like chicken.

When there's no time to cook, consider the wide range of lower sodium ready-to-eat foods available today. Boar's Head, makers of quality deli products, offers lower sodium choices including meats, poultry, artisanal cheeses and beef frankfurters that are rich in natural flavors, proteins and essential nutrients. 
     
For instance, two ounces of Boar's Head Lower Sodium Turkey Breast (340 mg per 2 ounces) paired with two ounces of lower sodium cheese (35 mg per 2 ounces), lettuce and tomato on whole-grain bread, provides nutrition and flavor at a fraction of the recommended cap of  under 2,400 milligrams of sodium per day. For salads, lower sodium roast beef works well with a yogurt dressing accented with the taste of garlic and poppy seeds. 

For more recipes and a free "Launch Your Own Assault on Salt" brochure, visit boarshead.com.


Recipe for Roast Beef and Vegetable Salad with Garlic Yogurt Dressing

Ingredients
Dressing
  • 1 cup fat-free plain yogurt
  • 1 medium clove garlic, minced
  • 2 tablespoons olive oil
  • 1 tablespoon poppy seeds
Salad
  • 6 cups mix of salad greens with radicchio
  • 3 green onions, green tops only trimmed and cut into 1/2-inch pieces
  • 1/2 medium cucumber, sliced into thin rounds
  • 4 ounces or more cherry tomatoes
  • 1 pound (1/2-inch-thick pieces) Boar's Head Deluxe Low Sodium Top Round Roast Beef, cut julienne style
  • 1/2 pound (1/2-inch thick piece) Boar's Head Lower Sodium Provolone Cheese, cut julienne style

Preparation

  1. In a small bowl, mix the yogurt with the garlic and slowly whisk in the oil; set aside.
  2. In a salad bowl, mix the lettuce with the green onions, cucumbers, and tomatoes and toss lightly with a little of the dressing to moisten. Add the roast beef and cheese. Toss with more of the dressing. Transfer to serving individual plates; sprinkle with poppy seeds and serve. Add more tomatoes if desired, for color.

Serves
Servings 4

SOURCE:
Boars Head