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Results 71 - 80 of 105 for canned mixed vegetable salad
71. 3 BEAN SALAD
Heat first 4 ingredients until ... Drain beans thoroughly. Mix and pour heated sauce over ... Yield: 12 servings at 264 calories each serving.
Mix all vegetables together adding peas last. Mix ... hours before serving. This works very well with nutri-sweet in place of sugar. Serves 12.
Mix all ingredients together and pour ... Add salt to taste. Cool and pour over vegetables. Recipe serves 8 to 10, and may be doubled or tripled.
Drain canned vegetables. Mix all together. Mix and pour over vegetables. Marinate overnight in refrigerator. Toss before serving.
Empty frozen peas, limas, and ... a colander. Put canned kidney beans on top. Rinse vegetables with cold water. (This thaws ... in one step.) Mix all together, cover, and keep ... with vegetables and serve.
76. VEGETABLE PIZZA
Heat oven to 375 degrees. ... cheese, mayonnaise and salad dressing mix; blend until smooth. Spread ... crust. Top with vegetables. At serving time, cut into squares.
77. VEGETABLE PIZZA
(Any combination or variety tomatoes, ... be used for vegetables.) Lay rolls out flat ... bake per instructions. Mix cream cheese, mayonnaise and dressing ... and cut in pieces.
Combine vinegar and mustard in saucepan. Mix sugar and flour together, then ... Partially cook frozen vegetables; drain. Combine vegetables with ... 8 to 10 servings.
79. VEGETABLE SALAD
Combine vegetables in large bowl. Cook salt, flour, sugar, until it thickens. Cool. Mix with vegetables. (Refrigerate, keeps well).
80. VEGETABLE SALAD
Cook dressing until thick. Cool. Pour over vegetables and chill overnight. I like to double amount of dressing.
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