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    You are in: Home / Recipes / Cold Vegetable Salad Recipe
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    Cold Vegetable Salad

    Total Time:

    Prep Time:

    Cook Time:

    8 hrs 10 mins

    8 hrs

    10 mins

    Mary Scheffert's Note:

    A nice alternative to a pasta salad. Great for those upcoming summer picnics! Note prep time includes chill time.

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    Units: US | Metric

    • various assorted fresh vegetable, cut into bite-sized pieces (such as cauliflower, broccoli, carrots, sweet peppers, onions, etc.)
    • 4 -5 slices bacon, cooked until crisp & crumbled



    1. 1
      Combine vegetables in a large bowl.
    2. 2
      Mix dressing ingredients in a small saucepan; cook over low heat, stirring constantly.
    3. 3
      Allow mixture to boil for a few minutes, then cool thoroughly.
    4. 4
      Pour dressing over vegetables& allow to marinate overnight.
    5. 5
      Just before serving, top with crumbled bacon.

    Ratings & Reviews:

    • on December 01, 2002


      This is a tasy and healthy salad. I used broccoli, cauliflower, red pepper, red cabbage, and green onion. All the bright colours make this salad look great too. This will be great for summer barbeques.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on October 13, 2002


      This is what I call a keeper! I loved the raw vegetable combined with the tangy, sweet flavor of the dressing. Put this dish on your table anytime and wait for the raves. The sauce could actually be used on shredded cabbage for cole slaw too. This was wonderful. THank you for sharing.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Cold Vegetable Salad

    Serving Size: 1 (28 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 97.1
    Calories from Fat 71
    Total Fat 7.9 g
    Saturated Fat 1.7 g
    Cholesterol 5.1 mg
    Sodium 63.0 mg
    Total Carbohydrate 5.6 g
    Dietary Fiber 0.0 g
    Sugars 5.5 g
    Protein 0.8 g

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