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Marinated Garden Salad - Thailand 1 Dollar Meals
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–+ servings

Marinated Garden Salad

Adapted from a recipe in the Campbell's Creative Cooking With Soup, page 161.
This recipe is from a cookbook titled Campbell's Creative Cooking With Soup, printed in 1985. As you read this recipe, the ingredients list will have Options and you can choose an option from the list below the ingredients. This recipe sounds very good, on my to make and taste list. 
Print Recipe
Prep Time 10 minutes
Passive Time 4 hours
Course Salad
Servings 6 servings

Ingredients
  

  • 1 can condensed chicken broth, (10½ oz / 298 g)
  • ⅓ cup red wine vinegar
  • Herb Option
  • ¼ teaspoon black pepper
  • Vegetable 1 Option
  • Vegetable 2 Option
  • 1 medium green bell pepper, cut into strips
  • 1 medium onion, sliced

OPTIONS

Herb - Use 1 Item

  • ½ teaspoon dried basil leaves, crushed
  • 2 tablespoons fresh chives, chopped
  • ½ teaspoon dried tarragon, crushed
  • ½ teaspoon rubbed sage

Vegetable 1 - Use 1 Item

  • 3 medium zucchini, thinly sliced
  • 2 medium cucumbers, thinly sliced
  • 250 grams snow pea pods, (½ lb)
  • 250 grams small whole button mushrooms, (½ lb)

Vegetable 2 - Use 1 Item

  • 2 medium tomatoes, cut into wedges
  • 2 cups carrot, julienned
  • 1 can water chestnuts, sliced, drained, (8 oz / 226 g)
  • 2 cups cut green beans, cooked, drained

Instructions
 

  • In a large mixing bowl, add the chicken broth, vinegar, Herb Option, and black pepper. Mix together.
  • Add the Vegetable 1 and Vegetable 2 Options, bell pepper, and onion. Gently toss. Cover and place in the fridge until serving, at least 4 hours. Stir occasionally while it is refrigerated.
  • Serve as a side dish with an main dish. Enjoy.