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    You are in: Home / Recipes / Veggie Medley Salad Recipe
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    Veggie Medley Salad

    Veggie Medley Salad. Photo by threeovens

    1/1 Photo of Veggie Medley Salad

    Total Time:

    Prep Time:

    Cook Time:

    15 mins

    15 mins

    0 mins

    Texas Barby's Note:

    VMS is a great make-ahead recipe and goes well with a salad bar or grill fest. It is an easy dish to take to a picnic or covered-dish affair. The short prep time includes clean-up.

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    Units: US | Metric


    1. 1
      Blanch frozen veggies for 1 minute. Drain well.
    2. 2
      Combine first seven ingredients in a medium bowl and set aside.
    3. 3
      In a small saucepan, combine the next six ingredients and boil for one minute to dissolve the sugar. This step may be omitted if you use sugar substitute.
    4. 4
      Pour the marinade over the veggies and stir to coat. Refrigerate the salad overnight.
    5. 5
      Stir salad before serving.

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    Ratings & Reviews:

    • on April 21, 2012


      This is a very nice salad that I think everyone will like. All of the flavors blend well together. I used sugar snap beans in place of both the green beans and peas and I did not blanch anything. The flavors and textures were just right after sitting for 6 to 8 hours. I also didn't add any water and the vegetables did provide their own. The more I ate this, the better I liked it. Made for PAC, Spring 2012.

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    Nutritional Facts for Veggie Medley Salad

    Serving Size: 1 (139 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 229.5
    Calories from Fat 86
    Total Fat 9.6 g
    Saturated Fat 0.7 g
    Cholesterol 0.0 mg
    Sodium 156.3 mg
    Total Carbohydrate 33.9 g
    Dietary Fiber 4.2 g
    Sugars 20.4 g
    Protein 4.1 g

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