Recipe by Judy MacLeod
"This salad is a mixture of fresh veggies in an Italian-style oil and vinegar marinade."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
distilled white vinegar
salt and pepper
mixed fresh vegetables
To make the recipe a little easier I used a small bag of broccoli coleslaw and a regular sized bag of standard coleslaw. I also halved the sauce so that my salad would not be drenched in it.
Spent a long time cutting up veggies only to have everyone give it the thumbs down. Sorry, too strong with the spicing...couldn't taste the veggies which is a shame when you cut them all up. May try it again and cut down on the spices so that some veggie flavour comes through.
The seasonings were a bit much...next time I will only use 1/4 teaspoon of each seasoning and eliminate the rosemary seasoning all together. I used bagged oriental slaw and mixed vegetables to save time and add convenience. I will make this again, just with the changes previously mentioned.
* Percent Daily Values are based on a 2,000 calorie diet.
Mixed Vegetable Salad I
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 125
Celebrate Passover with Jewish main dishes, desserts, and traditional holiday foods.
Choose your Easter dinner main dish from hams, savory lamb, and over 150 more recipes.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
An easy corn salad with roasted red peppers and a creamy dressing.
Fried pastrami strips and a simple mustard dressing are perfect with asparagus.
See how to make a fresh tomato, mushroom, and mozzarella salad.