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Full Online Book HomeLearning KitchenSalads And Dressings - Vegetable - Overnight Vegetable Salad
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Salads And Dressings - Vegetable -  Overnight Vegetable Salad Post by :Juile_Uptain Category :Learning Kitchen Author :Unknown Date :March 2012 Read :2300

Click below to download : Salads And Dressings - Vegetable - Overnight Vegetable Salad (Format : PDF)

Salads And Dressings - Vegetable - Overnight Vegetable Salad

1 1/2 cups vegetable oil
1/2 cup cider vinegar
3/4 cup confectioners sugar
1 1/2 teaspoons grated orange rind
2/3 cup fresh orange juice
1 teaspoon salt
1 teaspoon Worcestershire sauce
3/4 teaspoon paprika
1/2 teaspoon dry mustard
2 garlic cloves, pressed
1 (14 1/2-ounce) can whole green beans, drained
1 (15 1/4-ounce) can sweet peas, drained
1/2 cup pimiento-stuffed olives, sliced
2 carrots, cut into thin strips
1 bunch celery, cut into thin strips
1 bunch green onions, sliced
2 green bell peppers, chopped
Cabbage bowl or cabbage leaves
1 (2-ounce) package slivered almonds, toasted


Stir together first 10 ingredients in a large bowl. Add green beans and next 6 ingredients. Cover and chill overnight.

Drain and spoon into cabbage bowl. Sprinkle with toasted slivered almonds. Makes 12 servings.
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6 cups torn romaine 2 cups tortilla cips or corn chips 2 medium tomatoes, cut into thin wedges 2/3 cup ripe olive slices 1/3 cup Pace picante sauce 1/3 cup bottled Italian dressing 1/2 cup (2 oz.) freshly shredded cheddar or Jack cheese 3 cups crispy cooked bacon slices, crumbled Combine lettuce, tortilla chips, tomatoes and olives in large bowl. Combine picante sauce and dressing in screw-top jar or small bowl; shake or mix well. Pour over salad; toss lightly. Sprinkle with cheese and bacon. Serve immediately with additional picante sauce. Makes 6 servings
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Miso Dressing: 1 tbl. canola oil 1/2 tsp. unbleached flour 1 1/2 tbls. cider vinegar 2 tbls. honey 3 tbls. water 1 tbl. white miso 1 1/2 tsps. wasabi powder Salad: 4 cups cut-up napa cabbage leaves 4 cups bok choy, including stalks and leaves, thinly sliced on diagonal 1 cup hand-torn radicchio 1/2 cup sliced radishes 1 cup sliced firm mushrooms 2 green onions, including tops, cut diagonally into 1 1/2-inch lengths 1 cup fresh bean sprouts To prepare the dressing: Heat a small saucepan over medium heat until hot. Add the canola oil and swirl to coat the pan.
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