TECHNICOLOR VEGETABLE SALAD

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TECHNICOLOR VEGETABLE SALAD

Moms View Message Board: Cooking and Recipe Discussion: Salads, Dressings, Sandwiches, Cold Food: TECHNICOLOR VEGETABLE SALAD

By Bea on Thursday, June 12, 2003 - 01:23 am:

2 c. shredded red cabbage
1 10 oz. pkg. frozen peas, thawed and chopped
1 large red apple, peeled, cored, sliced
1 - 8 oz. can sliced water chestnuts, drained
1/4 c. celery, chopped
1/4 c. red onion, chopped
1/2 c. mayonnaise
1/2 c. no-fat sour cream or plain yogurt
1 tsp. sugar
1 c. pecans, finely chopped

Combine first six ingredients: toss well, and spoon into a large, steep sided glass bowl. Combine sour cream or yogurt, mayonnaise and sugar; stir until blended well. Spread mixture over cabbage mixture sealing edges. Cover with a layer of cheese, and top with a layer of pecans. Cover, and refrigerate overnight, or at least 8 hours. Toss before serving. Serves 8

By Texjoh on Wednesday, June 30, 2004 - 11:13 am:

TECNICOLOR VEGETABLE SALAD
I am having a family 4th of July picnic with 10 adults. I am interested in serving something in a Cold Vegetable Salad, different from the USUAL.

Do you think this might work?

What kind of Cheese do you layer the top?

Thanks,

Tex, Mpls.

By Texannie on Wednesday, June 30, 2004 - 03:12 pm:

This is what I make for a cold veggie salad.

Cut into bite size pieces your favorite veggies (brocolli, carrots, red/yellow/green peppers, zuchinni, squash, mushrooms our favorites), chop roma tomatoes. Put all this into a ziplock bag.
Pour in just enough Wishbone Italian dressing to marinate (don't need to soak it!), black pepper, garlic, cajun seasoning and some fresh basil chopped. Toss it in the refridgerator overnight and it is ready to go.

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