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    You are in: Home / Cookbooks / Some Like It Cold (Vegetables)
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    62 recipes in

    Some Like It Cold (Vegetables)

    A variety of cold or room temperature dishes that feature vegetables as the main ingredients. Includes both main and side dishes.
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    I adapted this from a cookbook. My husband and I love it. We eat it room temp most of the time, but it's nice chilled in hot weather, too. The kinds of veggies are pretty flexible - add or subtract whatever veggies you like. You can also change the types of vinegars to suit your taste. Times are estimates and cook time is counted as prep time since I prep one veggie while steaming another. Serve with warm, crusty bread for a delicious dinner!

    Recipe #156339

    Another chopped salad recipe from a 1999 BH&G I found online. It's very good, kind of sweet and tart. I served it along with kalbi, and it was a perfect foil for the rich grilled beef. Leftovers kept well chilled for a couple of days, although the colors ran a little. I skipped the enoki mushrooms. I didn't include blanching time as seperate cooking time as it is such a small amount of time.

    Recipe #165719

    This light dish would serve 2 as a main or 4 as an entree.

    Recipe #26141

    I fell in love with avocado rolls from a near-by Japanese take away, but I wanted to be able to make them at home to be sure of the ingredients used so my whole family (with allergies) could enjoy them also. I was, at first, apprehensive as they looked a little complicated and many recipes I found were actually very complex. However, it only took me two rolls before I got the hang of them. They really aren't difficult at all !!! I'm not really sure if my method is 100% correct, but it works for me. This recipe makes a mix of avocado and vegetable rolls - how many of each is up to you. You'll need a bamboo mat to help with the rolling.

    Recipe #152769

    From Sundays at Moosewood. This is a nice refreshing side salad. It's great for summer...no cooking!

    Recipe #182185

    Lovely, simple recipe from www.avocadosalad.com; I haven't tried it yet, but I can just imagine how wonderful it will be next summer with homegrown tomatoes! Mmmmmm.... Also, while the salad says to toss the salad components and dressing, the picture shown was of a beautiful salad constructed of layers. So I'm modifying the instructions to make it as shown. If you're short on time or patience, just gently toss it all together, season with salt & pepper, and dish up. Times are estimates.

    Recipe #342076

    Delish! Adapted from Everyday with Racheal Ray magazine!

    Recipe #222767

    4 Reviews |  By Sue Lau

    Use whatever type of cooked beans you like in this recipe. You'll need about 4 pounds total. I like to pick out beans that have different colors and shapes, to provide interest. You can use your favorites.

    Recipe #97434

    From naturipeberryfarms.com. I just love blackberries, and avocados, and salad...! I can't wait for summer so I can try this recipe (although I'll leave off the nuts, as usual)! Times are estimated.

    Recipe #342005

    Refrigerate 1 hour before serving.

    Recipe #190492

    11 Reviews |  By Cynna

    There is a trick to these- the mushrooms are not fried as they seem to be. Posted for ZWT II '06 Can use water or vegetable stock in place of chicken stock for a vegetarian option.

    Recipe #175549

    From www.avocadosalad.com; the combination sounds irresistible! I've estimated times.

    Recipe #342004

    Use may substitue fingerling or white potatoes is you wish. Serve with Garlic Parmesan toasts. From Cooking Light.

    Recipe #143510

    From Outpost Natural Foods, in their Diabetes Fighting Foods flyer.

    Recipe #212081

    This salad is traditionally served with any type of grilled meats. An excellent accompaniment to the main dish at your next barbecue. From Food and Drink Magazine. Hope you enjoy!

    Recipe #167760

    This is a great salad with antipasta ingredients. Feel free to add your favorite Italian antipasta ingredients. The options are endless, but the result is fabulous!

    Recipe #172589

    This is CRUNCHY and one of my favorite summertime salads! I prefer my green beans less well done than most folks, so you may want to increase the cooking time. But IMHO you will miss part of the crunch!

    Recipe #223146

    I love salads that feature avocados and citrus! The flavors are so refreshing. I haven't tried this recipe yet, from www.avocadosalad.com, but it sounds delicious, and the dressing sounds like it would really go with the flavors of the salad.

    Recipe #342003

    Pasta salads can have a variety of textures and tastes. The flavours of Thailand are showcased in this tangy dressing. Crisp vegetables and tender linguine pasta fill the pasta bowl to enhance any potluck or picnic. From Emily Richardson at Food and Drink

    Recipe #258948

    This is my favorite salad to make for family gatherings and potlucks. It's very easy and so much healthier than potato salad. It can be made ahead--in fact, it's at its best after about 12-24 hours of marinating. It keeps well in the fridge for about 2-4 days before it starts to deteriorate in quality. Prep time is estimated; you can buy pre-washed broccoli florets and cauliflowerettes to speed preparation. Cooking time is minimum marinating time.

    Recipe #165725

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