Classic Veg All Salad Recipes

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CLASSIC VEG-ALL SALAD



Classic Veg-All Salad image

A crisp cool salad with a surprising twist. My mom has made this for years and it's one of the few ways I will eat Veg-All as I don't care for mixed vegetables. I have to call for the ingredients every time so I finally decided to save the recipe. I hope you enjoy as much as I do! Please note cooking time is chill time.

Provided by Loves To Cook but N

Categories     One Dish Meal

Time 1h30m

Yield 6 serving(s)

Number Of Ingredients 8

1 (28 ounce) can Veg-All (or 2 small, prefer smaller size pieces not homestyle, drained)
1 (12 ounce) can tuna, drained
1/2 head lettuce, small pieces
2 tomatoes, small chopped
1 cucumber, chopped
1/2 onion, chopped (to taste)
1 cup mayonnaise, add additional
1/4 cup mayonnaise, as needed to get desired consistency

Steps:

  • 1. Drain liquids from Veg-All and Tuna.
  • 2. Prechop all veggies to be somewhat consistent in size with Veg-All.
  • 3. Mix all ingredients together adding more mayo as needed so that salad is coated but not really dripping. Veggies will add lots of moisture.
  • 4. Chill for at least an hour to let flavors marry, meant to be served cold.

Nutrition Facts : Calories 360.4, Fat 19.6, SaturatedFat 3.2, Cholesterol 34.3, Sodium 579.1, Carbohydrate 29.1, Fiber 5.3, Sugar 8.9, Protein 18.3

VEG-ALL SALAD



Veg-All Salad image

Make and share this Veg-All Salad recipe from Food.com.

Provided by Jolepo

Categories     One Dish Meal

Time 15m

Yield 4-6 serving(s)

Number Of Ingredients 6

2 (15 ounce) cans mixed vegetables (I prefer Veg-All)
1 (8 ounce) package imitation crabmeat
4 ounces ranch dressing
1/2 cup mayonnaise
1 dash salt
1 dash pepper

Steps:

  • Heat Veg-All to boiling point, but do not boil.
  • Drain and let cool.
  • Mix Ranch dressing and mayo together.
  • Add crab meat to Veg-All, mix all together, add salt and pepper to taste.
  • refrigerate and serve cold.

Nutrition Facts : Calories 295.2, Fat 15.4, SaturatedFat 2.5, Cholesterol 20.7, Sodium 1141.8, Carbohydrate 30.1, Fiber 6.9, Sugar 9.4, Protein 10.1

GARDEN VEGETABLE SALAD



Garden Vegetable Salad image

MY GRANDMA often made this light garden salad. I especially like to serve it in spring and summer, when we can use fresh vegetables from our backyard garden. The tangy Italian dressing is true to tradition. Crisp and refreshing, this salad complements any meal. -Rosalie Wright, San Jose, California

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 2 servings.

Number Of Ingredients 14

1/3 cup sliced zucchini
1/3 cup sliced fresh mushrooms
1 small tomato, sliced
1/3 cup sliced green pepper
1/3 cup sliced celery
1/3 cup sliced green onions with tops
1/2 teaspoon chopped fresh basil
DRESSING:
1/4 cup olive oil
2 tablespoons red wine vinegar
1/4 teaspoon dried oregano
1/8 teaspoon garlic powder
1/8 teaspoon salt
1/8 teaspoon pepper

Steps:

  • Combine all of the vegetables in a salad bowl. In a small bowl, whisk together dressing ingredients. Pour over salad and toss to coat.

Nutrition Facts :

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