|Vegetarian Four Seasons|
|by Rose Elliot|
A vegetarian celebration of the seasons from the author of COMPLETE VEGETARIAN CUISINE, with over 180 recipes and full-color photographs.
111 - 120 of 3,370 for vegetable salad
Or any of ... and cut raw vegetables into bite size ... as a side salad as above. Or ... blend. Use wagon wheels or nuggets in place of macaroni for a change.
Mix all ingredients together thoroughly. Add Italian dressing and let set until ready to use. Best when very cold. This should serve 6-8 people. ...
In a large glass salad bowl, make an ... day, layer ingredients over mayonnaise. Sprinkle grated American or Cheddar cheese over top. Makes 12 servings.
In large bowl, layer lettuce, onion, celery, green pepper and peas, spooning mayonnaise on each layer. Sprinkle sugar, cheese and bacon on top. Cover ...
Combine first 3 ingredients; chill until syrupy. Add mayonnaise, sour cream, and mustard; mix and let congeal more. Add remaining ingredients.
Make dressing, pour over vegetables. Stir every 2 hours. Make early in the day, or night before.
Dissolve Jello in ... They will rise to top. Chill until firm. Our family and friends have been enjoying this cool, refreshing salad for more than 35 years.
Arrange drained vegetables attractively in large shallow salad bowl. Cover with Wishbone Dressing; cover and put in refrigerator to marinate overnight.
Cut up vegetables into bite-size pieces. ... pasta together. Marinate vegetables and pasta overnight in Italian dressing, stirring every couple of hours.
Dissolve gelatin and salt in the boiling water. Add cold water and vinegar then cabbage and carrots. Serve when firm on lettuce with mayonnaise.
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