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Results 21 - 30 of 68 for cold vegetable salads
Put 1 tablespoon oil in large skillet and lightly brown onion rings; set aside. Heat beans with clove of garlic and drain well. Then mix ...
Boil dressing ingredients together 5 minutes. Let cool. Pour over other ingredients; combine and refrigerate 24 hours, before using.
Mix 1 bottle of Italian dressing with vegetables. Refrigerate for a couple of hours.
Dissolve sugar in vinegar and oil and pour over peas, beans and other ingredients. Store in refrigerator 24 hours before serving. Drain ...
Drain all of the canned vegetables. Add onion, bell pepper, ... bowl sugar, vinegar and oil. Pour over vegetable mixture. Chill before serving.
Mix together in blender: vinegar, sugar, oil, salt and pepper. Pour over prepared vegetables; let stand overnight.
27. COLD PASTA SALAD
Cook pasta and rinse with ... Add onion, frozen vegetables, olive oil, vinegar and ... overnight. Before serving, top with croutons and cheese.
Mix above, then pour 1/2 cup sugar over the mixture. Let stand (in refrigerator) 24 hours before serving. Drain, if desired, to serve ...
Heat marinade ingredients to boiling or until sugar dissolves. Cool. Drain vegetables, pour marinade over top. Refrigerate, covered, overnight.
30. COLD PASTA SALAD
Slice all the vegetables into small pieces. Boil rotini; ... the cut vegetables. Let cool for 1/2 hour. Mix with salad dressing. Chill and serve.
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