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Food Fun and Facts - Recipes for Hot and Cold Vegetable Salads

Easy Vegetable Salad Recipes
Hot and Cold Salads

Beet and Onion Salad Recipe
Beet Salad Recipe using Canned Beets

Broccoli Salad Recipe
Broccoli Salad Recipemade with Miracle Whip

Cole Slaw Recipe
Great Cole Slaw Recipe made without Mayonnaise!

Cucumber Salad Recipe
Simple and tasty salad recipe using young cucumbers

German Potato Salad Casserole Recipe
Recipe for German Potato Salad
made with Ground Beef!

How to use vegetables
All Sorts of Tips for choosing and cooking vegetables

Layered Vegetable Salad Recipe
Great Vegetable Salad Recipe for a Pot Luck Dinner
Serves about 12 people

Marie's Creamy Italian Antipasto Salad Recipe
Antipasto Salad Recipe from Marie's Salad Dressing

Marinated Cucumber Salad Recipe
Recipe for Cucumber Salad using Rice Vinegar

Marinated Vegetable Salad Recipe
Recipe for Sugar Free Marinated Vegetables

Recipe for Moroccan Orange Beet Salad
Recipe for Beet Salad using Pickled Beets

Orange & Sweet Onion Salad Recipe
Fresh Orange Salad Recipe that is easy and good to eat!

Overnight Vegetable Salad Recipe
Overnight Salad using Peas and String Beans-Serves 10

Roast Beef and Vegetable Salad Recipe
Great Salad Recipe for the summer!

Salad Bowl Recipe for 20 People
Recipe for a yummy salad to take to a pot luck

Shredded Wheat Salad Recipe
Yes, the salad is made with shredded wheat biscuits!

Storage of Vegetables
Where to store Vegetables and How long to Keep Vegetables

Taco Salad and Dip Recipe
Recipe for Taco Salad and Dip using Taco Sauce

Vegetable Combinations
Ever Wonder which Vegetables go best together?




Super Salads: More Than 250 Super-Easy Recipes for Super Nutrition and Super Flavor

Salads made from cooked and raw ingredients can provide the nutrients that are so vital to good health and daily function.

In Super Salads, you'll find more than 250 salad recipes-made from a variety of items including greens, whole grains, beans, pasta, chicken, fruit, and eggs-that are easy to make, full of flavor, and economical.

Just try: * American favorites including potato salad, cole slaw, Waldorf salad, and chef's salad * International favorites such as Tuscan three-bean salad; German-style cucumbers with dill and sour cream dressing; and Vietnamese fish salad * Main course salads with meat, poultry, fish and seafood and pasta, such as Italian seafood salad, prawn and mango salad, and chicken Tex Mex salad *

Dessert salads featuring luscious fruits * Salad dressings for every type of salad, such as roasted sesame, balsamic vinaigrette, and classic Caesar * Many low-fat options including lighter vinaigrette dressing or substituting low-fat yogurt for sour cream With sidebars-including "Mix & Match" and "Cook's Tip"-scattered throughout the book
Valuable nutrition facts, step-by-step instructions, and advice on shopping for and storing ingredients, Super Salads is guaranteed to add healthy ideas and variety to every meal.

Please Click on the above image for more information about this super salad book!




Food Fun and Facts has over 900 pages of Recipes, Household Hints and Homemaking Information.

Use the Menu, or for a quick search of Food Fun and Facts, use the Site Search Bar Below. Enjoy!




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Simply Salads:
More than 100 Delicious Creative Recipes Made from Prepackaged Greens and a Few Easy-to-Find Ingredients

Long gone are the days when people created their salads by purchasing a head of iceberg lettuce and a head or romaine, cutting up a tomato and a boiled egg and adding some wishbone dressing.

Today anyone can create a delicious gourmet salad by picking up one of the hundreds of bagged salad mixes available and adding ingredients to create masterpieces such as:

Mandarin Chicken Salad with Toasted Sesame Vinaigrette
Classic Caesar Salad with Herb Croutons
Spinach Salad with Roasted Cherry Tomatoes

Each salad has dressing recommendations and recipes, menu ideas, and nutritional information.

The book contains recipes for more than 100 salads and dressings.
Please click on the above image for more information!


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Army Air Corp Photos WWII
World War 2 Photos of B17's and Information about the Army Air Corp

Baking Tips
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Beverages
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Include Old Remedy for curing drinking too much alcohol

Book Care and Repair
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Chinese New Year
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Cookbook Reviews
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Learn how to entertain and cook for fancy holiday affairs

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Safe Educational Fun Sites for Kids of all ages

Memorial Day Information
Information about Memorial Day-What does Memorial Day Mean?

Nineteenth Century American Women
Information, Recipes, Household Hitns, and Books about 19th Century American Women and Families

Nineteenth Century Advertising

Old Advertising information including Trade Cards and Links to Good Books about collecting old advertisment items

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Nutrition for the whole Family-Calories, Vitamins, Minerals and Diet informaton

Parenting Tips
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Pet Goodies for Dogs & Cats
Make Your Own Dog and Cat Food, plus Dog and Cat Care and Fun with Pets

Recipes from the 1800's
100 Year Old Recipes and Household Hints for you to try

Sewing Tips

Helpful Sewing and Knitting Tips for the beginning sewer

Thanksgiving Recipes
Thanksgiving recipes, menu's and Thanksgiving Information and Entertaining

Wine and Beer Information
Beer And Wine Recipes & games plus tips on making and buying wine and beer


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Power Up Your Plate With Vegetables

Vegetable Quinoa Pilaf Recipe

(Family Features) With only 6 percent of Americans getting the recommended amount of vegetables a day*, access to delicious, easy and versatile veggie-powered meals is more important than ever. Marcus Samuelsson, an award-winning chef and cookbook author, has joined Birds Eye vegetables to help inspire and enable people to think about vegetables as a pleasure, to shake up old habits and help bring vegetables back to the center of the plate - especially for the next generation.

  • Don't Hide, Highlight Veggies

    Vegetables deserve center stage because they're amazing. They are delicious, colorful, good for you and taste great, too. Inspiring people - especially kids - to discover the wonder of vegetables starts with highlighting vegetables as the center of the plate, not as an understudy. "Vegetables are great for any meal, so put them forward as a gift to your family every day," says Samuelsson. "It's extremely important that we start making nutritious, veggie-powered meals for ourselves and the next generation."

  • Follow the 60/40 Rule

    Instead of thinking about dishes as 60 percent pasta and 40 percent vegetables, turn it around, serving veggies as 60 percent and pasta as 40 percent of the meal. "Flipping the proportions of your favorite meals is a quick, easy way to incorporate more veggies into meals your family already loves."

  • Mix and Match Colors, Textures and Flavors

    Enjoy a variety of veggies at the same time to truly showcase the wonder of a veggie-powered plate. Incorporating many different veggies brings flavor, crunch and a nutritious punch to almost any dish. "My ideal veggie-powered plate is a Vegetable and Quinoa Pilaf. It's loaded with a wonderful broccoli, carrots and cauliflower medley from Birds Eye."

Build a customized veggie-powered plate at www.Facebook.com/BirdsEyeVegetables. For every veggie-powered plate created on Facebook, Birds Eye will donate vegetables for 10 meals as part of its Feed Kids Better initiative with Share Our Strength (up to 1 million meals through September 2012).

*The 2010 National Action Plan Report Card, National Fruit and Vegetable Alliance.



Recipe for Vegetable Quinoa Pilaf

Ingredients

  • 1 bag of Birds Eye Steamfresh Broccoli, Carrot and Cauliflower Medley
  • 1 cup quinoa
  • 2 tablespoons unsalted butter
  • 2 stalks celery, finely chopped
  • 4 scallions, white and green parts, thinly sliced
  • 1 tablespoon peeled and minced fresh ginger
  • 2 garlic cloves, minced
  • 1 tablespoon chopped parsley
  • 1/2 tablespoon chopped fresh mint
  • 1 teaspoon smoked sweet paprika
  • Salt
  • Freshly ground black pepper

Preparation

  1. Cook vegetable medley according to package directions; drain and set aside.
  2. Meanwhile, rinse quinoa well under cold water in a fine wire sieve; drain.
  3. Bring to a boil with 2 cups water and 1/2 teaspoon salt in medium saucepan over high heat. Reduce heat to low and cover. Cook until the quinoa has absorbed the water, about 15 minutes. Remove from heat.
  4. Melt butter in large skillet. Add celery, scallions, ginger and garlic and cook, stirring often, until fragrant, about 2 minutes. Add cooked vegetable medley and mix well. Stir in parsley, mint and paprika.
  5. Transfer quinoa to serving bowl. Fluff quinoa with fork. Add vegetable mixture and mix well. Season with salt and pepper. Serve hot.

Serves
Makes 6 servings

SOURCE:
Birds Eye


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