Lindas Veggie Salad

6 Servings

Try this Lindas Veggie Salad recipe, or post your own recipe for Lindas Veggie Salad

tell us

Be the first to submit a photo for this recipe. Win $100.00 by posting the best original food photo this month!

Recipe look good to you?

Lindas Veggie Salad Ingredients

1 (16 oz) can garbanzo beans	Chunks or strips
Rinsed and drained	1 Red pepper -- cut into
1 (16 oz) can kidney beans	Small
Rinsed and drained	Chunks or strips
1 (8 oz) can sliced water	8 Stalks celery -- sliced
Chestnuts -- rinsed and	8 md Carrots -- sliced
Drained	1 sm Red onion -- cut into
1 lg Crown of broccoli -- broken	Chunks
Into florets (steamed for 5	1 Yellow onion -- sliced
Minutes	4 Green onions -- sliced
Then rinsed with cold water	1 bn Radishes -- sliced
If desired)	1/4 Head red cabbage -- knife
1 Head of cauliflower --	Shredded
Broken	1 Zucchini -- sliced
Into florets	1 c (or to taste) fat-free
1 Green pepper -- cut into	Salad
Small	Dressing of choice

Instructions for Lindas Veggie Salad

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. Recipe By : From: File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

Main Ingredient: EggsCuisine: Uncategorized