Very Veggie Salad
Yield: 1 Salad  VG, VN, WF, GF, DF, SF, EF

16 oz Can garbanzo beans, rinsed     - and drained 16 oz Can kidney beans, rinsed      - and drained 8 oz Can sliced water chestnuts,     rinsed and drained 1 Head broccoli, broken into     - florets (steamed for 5 minutes     - then rinsed with cold water, if     - desired) 1 Head of cauliflower, broken into     - florets

1 Green pepper, cut into -small     chunks or strips 1 Red pepper, cut into small chunks     - or strips 8 Stalks celery, sliced8 md Carrots, sliced 1 sm Red onion, cut into chunks 1 Yellow onion, sliced 4 Green onions, sliced 1 bn Radishes, sliced 1/4 Head red cabbage, knife      - shredded 1 Zucchini, diced 1 c Salad dressing of choice

Prepare all veggies, and place in huge bowl with lid (or divide veggies into two smaller bowls).  Toss with dressing, cover and chill for several hours.

Takes about 45 min to 1 hr to prepare, but keeps 1 week in the refrigerator. A colourful, handy salad for a quick nutritious meal. You can add, delete or substitute veggies as you please.

Summer 1999 Vegetarian Page
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Last modified: April 09, 2002