Puerto Vallarta Mixed Vegetable Salad Recipes

MIXED VEGETABLE SALAD

Steps:

• Cook the mixed vegetables on the stove or in the microwave until crisp-tender. Drain; place in a large bowl. Add kidney beans, celery, onion and green pepper. In a saucepan over medium heat, bring sugar, vinegar and cornstarch to a boil, stirring constantly, until thickened. Cool slightly. Pour over vegetables and toss. Refrigerate.

ENSALADA VERDE (SIMPLE GREEN SALAD) RECIPE

Steps:

• Gather the ingredients.
• Rinse the head of lettuce thoroughly and drain it well. Break or tear it into pieces into a large salad bowl.
• Cut the tomatoes into eighths.
• Cut about a quarter of the red onion into very thin slices (cut more if you desire).
• Place tomatoes and onion on top of lettuce.
• Combine oil and vinegar in a bowl and whisk together.
• Just before serving, pour dressing over salad and toss. Sprinkle salt to taste and toss again. Add a splash of water if needed.

MARINATED VEGETABLE SALAD

Steps:

• For the Vinaigrette: add ingredients to a jar with a tight-fitting lid or bowl then shake or whisk to combine. Taste then add more salt, pepper, and/or oil if necessary (this dressing is very tart so add more oil if it's too tart for your tastes.)
• Add vegetables to a very large bowl then dress with 3/4 of the vinaigrette. Toss then refrigerate for 4 hours or up to overnight. Toss with remaining vinaigrette and season with salt and pepper to taste just before serving.

MARINATED VEGETABLE SALAD

Steps:

• In a large salad bowl, combine the first eight ingredients. In a jar with a tight-fitting lid, combine the dressing ingredients; shake well. Pour over the vegetable mixture and toss to coat. , Cover and refrigerate for 8 hours or overnight, stirring occasionally.

PIQUANT MIXED VEGETABLE SALAD

Steps:

• Place mixed vegetables and kidney beans in a colander or strainer and rinse thoroughly; drain.
• Mix together mixed vegetables, kidney beans, celery, onion, and bell peppers in a large bowl.
• Heat sugar, vinegar, salt, pepper, garlic powder and cornstarch in a saucepan over medium heat, stirring until sugar and cornstarch dissolve; continue stirring until thickened; remove from heat.
• When dressing has cooled somewhat, toss with salad, mixing well.
• Chill well before serving.

PUERTO VALLARTA MIXED VEGETABLE SALAD

Steps:

• In medium pan of boiling wter, cook each vegetable separately over medium heat until just tender, 3-6 minutes.
• Use a slotted spoon to remove from water and rinse with cold water to cool. Place in a large bowl.
• Add salt and dressing to salad and toss to coat.
• Mound salad in center of round platter, Arrange overlapping slices of tomatoe and cucumber around edge. Serve cold.