Title: Linda's Veggie Salad
Categories: Salads, Vegetables, Vegetarian
Yield: 6 Servings

1 (16 oz) can garbanzo beans
Rinsed and drained
1 (16 oz) can kidney beans
Rinsed and drained
1 (8 oz) can sliced water
Chestnuts -- rinsed and
Drained
1 lg Crown of 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 -- sliced
8 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 -- sliced
1 c (or to taste) fat-free
Salad
Dressing of choice

Prepare all veggies, place in huge Tupperware bowl (or two smaller bowls),
toss with dressing, cover and chill for several hours.

Takes about 45 min - 1 hr to prepare but keeps 1 week in the refrigerator.

Source: Revised Jackie Olden recipe Comments: The original recipe called
for 2 yellow onions, 2 cans of water chestnuts, 3 cups of sliced mushrooms,
and an entire 16 oz. bottle of dressing. I added the kidney beans,
radishes, red cabbage, and zucchini. Just about any vegetable could be
added or substituted in this recipe...such as jicama, corn, chili peppers,
etc. Could also serve it tossed with some chopped lettuce for a change of
pace.

Recipe By :

From:

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip