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Results 51 - 60 of about 880 for mariner salad
Serves 4 to 6. In a large salad bowl, combine the zucchini slices, ... mg. chol., 1 g. pro., 20 g. carbo., 2 g. dietary fiber, 141 mg. sodium.
Boil and cool. Pour over vegetables and let set overnight.
Peel cucumbers and slice into thin rounds. Peel and slice onion into thin rings. In bowl, add the remaining ingredients. Marinate the ...
Drain all vegetables and pimentos. ... dissolved: 1/2 c. salad oil 1/2 tsp. pepper 1/2 ... Let stand overnight to marinate. Keep refrigerated.
Combine. Mix together in saucepan 2 cups sugar and 2 cups vinegar (sweeten or dilute to taste). Heat slightly to dissolve sugar. ...
This is a colorful salad to serve in your prettiest ... more. For 2 servings: half of the ingredients. For 8 servings: double the ingredients.
Place zucchini, tomatoes, red onion, ... serving time, place greens in a salad bowl. Spoon marinated vegetables on top. Toss to mix well. 6 servings.
Bring to a boil sugar, vinegar, oil, salt, pepper and green bean juice. Pour liquid over vegetables; marinate in refrigerator 24 hours. ...
Combine first 6 ingredients in saucepan. Bring to a boil, stirring to dissolve sugar. Combine vegetables and stir in vinegar mixture. Cover ...
Drain beans and combine with peppers and onions. Combine sugar, vinegar, and vegetable oil and pour over beans. Add salt and pepper and mix ...
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