VEGETABLE SALAD MEDLEY
I like to take this salad to potlucks because it feeds a lot of people, and it's so easy to make. It's best when made a day ahead so the flavors can blend.
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 12-14 servings.
Number Of Ingredients 13
Steps:
- In a small saucepan, bring the sugar, vinegar, oil, salt and pepper to a boil. In a large bowl, combine the remaining ingredients. Add sugar mixture and toss to coat. Cover and refrigerate for several hours or overnight, stirring occasionally. Serve with a slotted spoon.
Nutrition Facts : Calories 208 calories, Fat 9g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 278mg sodium, Carbohydrate 30g carbohydrate (18g sugars, Fiber 4g fiber), Protein 3g protein.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Wahab Bhaai
[email protected]I love that this salad is so versatile. You can use any kind of vegetables you like, and you can even change up the dressing. I've made it with a variety of different dressings, and it's always delicious.
Kk B
[email protected]This salad is a great way to use up leftover roasted vegetables. I always have a bunch of roasted vegetables in my fridge, so this is a great way to use them up.
Kayden Roberts
[email protected]The salad was easy to make, but it didn't wow me. I think I'll stick to my regular salad recipe.
Superhero99
[email protected]I found the salad to be a bit bland. I think it would have been better with a more flavorful dressing.
Heather Wood
[email protected]I thought the dressing was a bit too tangy for my taste. I would recommend using less vinegar next time.
Maqbool jan
[email protected]I made this salad exactly as the recipe instructed and it turned out perfectly. I will definitely be making it again.
Jabid Chawdhury
[email protected]This salad is a great way to get your daily dose of vegetables. It's also a good source of protein and fiber.
Gillio Repetto
[email protected]I'm not a huge fan of quinoa, but I loved it in this salad. It was the perfect complement to the roasted vegetables.
Heather Quinnan
[email protected]This salad is so easy to make and it's packed with flavor. I love that I can use whatever vegetables I have on hand. It's a great way to clean out the fridge!
Alin Magr
[email protected]I made this salad for a potluck and it was a huge hit! Everyone loved the unique combination of flavors and textures. The roasted vegetables were especially delicious.
Isaiah Howard
[email protected]This salad is a symphony of flavors and textures. The roasted vegetables are smoky and caramelized, the quinoa is fluffy and nutty, and the dressing is tangy and herbaceous. I loved the contrast between the warm roasted vegetables and the cool, crisp