This vegetable salad recipe is one of my personal favorites because it has no lettuce and is full of vitamins and nutrients. I first experienced it at a cookout in Montana and demanded the recipe. I just had to have it.
Of course I modified it a bit to make it healthier and tastier, but it's great for any meal, especially pot lucks or large gatherings. It can be used as a full dinner or as a healthy side course and will provide all of the vegetable servings for one meal.
Most salads contain lettuce, but with this recipe there isn't any lettuce. To me, lettuce is a simple filler and not necessary to make a good salad. This salad is all vegetables, the best part of a salad if you ask me.
The Vegetable Salad Recipe does take more time to prepare, but it is well worth it and you'll definitely have people asking you for the recipe. And by all means, change it here and there with your favorite veggies to customize it for your taste.
Vegetable Salad Ingredients:
One Half (1/2) Bag of Lysander's Soup Mix (Beans Only)
Three Quarters (3/4) of a Cup Snap Peas
One (1) Cup Canned Italian Pole Green Beans (Cut) Drained
Three Quarters (3/4) of a 15oz Can of Sweet Peas (Tiny Early June) Drained
One (1) Cup Sunny Creek Farm Sprouted Green Peas
One (1) Cup Sunny Creek Farm "Crunchy Mix" Adzuki, Lentil and Peas
Two (2) Bushels of Fresh Chopped Broccoli
One (1) Whole Kohlrabi Chopped
One Half (1/2) Large Sweet Onion Sliced
One Half (1/2) to One (1) Bottle of Garlic Expressions Classic Vinaigrette Salad Dressing & Marinade
Prepare all fresh vegetables as indicated as they are in the ingredients above (chopped, cut, or sliced). You can cut or chop the vegetables to your desired size (either slices, small cubes, or a mix). Medium cut is the best so it's not too big and not too small.
Bring four and a half cups of water to a boil for one minute and turn the burner off. Pour 1/2 bag of Lysander's Soup Mix (just the beans) into the water and let it stand for one hour (this is part of what takes so long).
Bring water back to a gentle boil and boil for one hour or until the beans are soft. Stir occasionally and add water as needed. Once the beans are soft, drain the water and let the beans set until they cool (this is the other part that takes a while).
Once the beans have cooled, add all vegetable salad ingredients, including the Garlic Expressions Classic dressing, into a large bowl and gently mix everything together. Place the Healthy Vegetable Salad in the refrigerator for three to five hours (not necessary, but helps flavors mix together).
Just before serving, stir the salad once more, drain the excess dressing and serve.
The above vegetable salad recipe makes about 24 servings of salad. (The below nutritional facts are based on 1 serving of vegetable salad. This is a very nutritious and healthy recipe.
Calories from Fat 10
Total Fat 4g
Total Carbohydrates 12g
Dietary Fiber 3g
Vitamins based on percentage of a 2000 calorie diet.
Vitamin A - 9%
Vitamin C - 89%
Calcium - 5%
Iron - 8%
Check out another vegetable salad recipe or other type of salad.
Have you tried this recipe? Please let me know what you think in the comments above. Or if you change this recipe a little, name and submit your new recipe for a chance to win the best 2015 DinneRecipe in my recipe contest.