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Title: Linda's Veggie Salad
Categories: Salad Vegetable Vegetarian Lowfat
Yield: 6 Servings
| 1 | (16 oz) can garbanzo beans rinsed and drained | |
| 1 | (16 oz) can kidney beans rinsed and drained | |
| 1 | (8 oz) can sliced water chestnuts; rinsed and drained | |
| 1 | lg | Crown of broccoli; broken into florets (steamed for 5 minute |
| Then rinsed with cold water if desired) | ||
| 1 | Head of cauliflower; broken into florets | |
| 1 | Green pepper; cut into small chunks or strips | |
| 1 | Red pepper; cut into small chunks or strips | |
| 8 | Stalks celery; sliced | |
| 8 | md | Carrots; sliced |
| 1 | sm | Red onion; cut into chunks |
| 1 | Yellow onion; sliced | |
| 4 | Green onions; sliced | |
| 1 | bn | Radishes; sliced |
| 1/4 | Head red cabbage; knife shredded | |
| 1 | Zucchini; sliced | |
| 1 | c | (or to taste) fat-free salad dressing of choice |
Prepare all veggies, place in huge Tupperware bowl (or two smaller bowls), toss with dressing, cover and chill for several hours.
Takes about 45 min - 1 hr to prepare but keeps 1 week in the refrigerator.
Source: Revised Jackie Olden recipe Comments: The original recipe called for 2 yellow onions, 2 cans of water chestnuts, 3 cups of sliced mushrooms, and an entire 16 oz. bottle of dressing. I added the kidney beans, radishes, red cabbage, and zucchini. Just about any vegetable could be added or substituted in this recipe...such as jicama, corn, chili peppers, etc. Could also serve it tossed with some chopped lettuce for a change of pace.
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