Cut vegetables in chunks or slices. Toss with dressing ingredients. Mix together and refrigerate overnight.
By Robin from Washington, IA
Blanch broccoli and cauliflower; combine with remaining salad ingredients and toss with dressing.
Core, rinse, and drain lettuce. Break into bite-size chunks. In a large glass bowl, spread out half the lettuce to form first layer. Next, layer on shredded carrot.
Tear lettuce; slice and add onion. Add pimento; slice and add artichoke heart and palm. Mix, then salt and pepper to taste.
Make a French dressing by combining salt, pepper, mustard, oil, and vinegar in a screw-topped jar. Shake well. Blanch leeks in boiling salted water for 5 minutes.
Cut up cauliflower and broccoli and sliced carrots in bowl. Pour dressing over vegetables and serve.
Mix first 5 ingredients together and chill well. Mix last 4 ingredients together and chill well. Crumple pieces of foil in bottom of salad bowl so dressing can drain.
For salad, drain the beans, corn, water chestnuts, bamboo shoots, bean sprouts, pimentos, and mushrooms. Then combine all ingredients.
Mix all the veggies together. The mix the dressing ingredients and pour over the vegetables.
We eat a lot of lettuce type salads, and my husband prefers romaine lettuce to anything else. This one is tangy and good.
I love the ranch dressing and the combination of veggies in this recipe, but I definitely do not use the lima or butter beans that are called for. You can make it to your own taste, but I prefer to do without.
This is a great recipe with a great combination of veggies. It's also nice because you can't get much easier than this!
The bread cubes and cheese really make this salad extra special.
Garden salads start with mixture of lettuce and other fresh greens. They are topped with other vegetables that grow in the garden, like tomatoes, cucumbers or onion.