GARDEN VEGGIES AND BEEF SALAD
Welcome family to the dinner table with a first cousin to Taco Salad. Thank Hamburger Helper® dinner mix for making it easy.
Provided by Betty Crocker Kitchens
Categories Entree
Time 35m
Yield 6
Number Of Ingredients 10
Steps:
- Cook beef in 10-inch skillet over medium-high heat, stirring occasionally, until brown; drain.
- Stir in hot water, uncooked Pasta, Sauce Mix and garlic. Heat to boiling, stirring occasionally.
- Reduce heat; cover and simmer 10 minutes, stirring occasionally. Uncover; simmer 5 minutes longer. Cool 5 minutes.
- Mix remaining ingredients in large bowl. Add beef mixture; toss. Serve immediately.
Nutrition Facts : Calories 370, Carbohydrate 32 g, Cholesterol 65 mg, Fat 2, Fiber 3 g, Protein 18 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 960 mg
GARDEN VEGETABLE SALAD
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
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 :
GARDEN SALAD
My old school Garden Salad. The one I can make any day because I always have these vegetables on hand! And sometimes, when I feel like getting really fancy, I even add a sprinkle of parsley. ????There really are no rules when it comes to a Garden Salad. Any greens, any vegetables. Make this your own!
Provided by Nagi
Categories Side Salad
Number Of Ingredients 10
Steps:
- Dressing: Shake Dressing in a jar. Taste and adjust - more oil for creamier/less tang, vinegar for more tang, sugar if you want touch of sweet.
- Toss: Place all Salad ingredients in a big bowl. Pour over Dressing. Toss well.
- Serve: Transfer to serving bowl and serve immediately!
FRESH GARDEN VEGETABLE SALAD
When I got married, I wrote down all of my mother's favorite recipes, including this one. The refreshing salad is good in any season, but it's especially tasty made with homegrown vegetables. -Ramona Sailor of Buhl, Idaho
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- In a large bowl, combine the tomatoes, green pepper and onion. In a small saucepan, combine the vinegar, sugar, celery seed, mustard and salt; bring to a boil. Boil for 1 minute. , Pour over vegetables. Let stand until mixture comes to room temperature. Stir in the cucumber. Cover and refrigerate for 2 hours or until chilled.
Nutrition Facts : Calories 84 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 226mg sodium, Carbohydrate 20g carbohydrate (0 sugars, Fiber 3g fiber), Protein 2g protein. Diabetic Exchanges
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