Hot Vegetable Salad Recipe

Name: Hot Vegetable Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 c. chopped carrots; 1 c. frozen wax beans; 1 c. diced potatoes; 1 stalk celery, chopped; 2 tomatoes, sliced; 1 yellow squash, sliced thin; 1/2 head cauliflower, chopped; 1/4 c. pimento strips; 1/4 c. green pepper strips; 1/2 c. frozen peas; 1/3 c. olive oil; 3 garlic cloves; 1 c. beef bouillon; 1/2 bay leaf, crumbled; 1/2 tsp. savory; 1/4 tsp. tarragon

Servings: persons

1 c. chopped carrots
1 c. frozen wax beans
1 c. diced potatoes
1 stalk celery, chopped
2 tomatoes, sliced
1 yellow squash, sliced thin
1/2 head cauliflower, chopped
1/4 c. pimento strips
1/4 c. green pepper strips
1/2 c. frozen peas
1/3 c. olive oil
3 garlic cloves
1 c. beef bouillon
1/2 bay leaf, crumbled
1/2 tsp. savory
1/4 tsp. tarragon

1
Preheat oven to 350u00b0.
2
Saute garlic in olive oil.
3
Discard garlic.
4
Add bouillon and spices and bring to a boil.
5
Combine vegetables in a 13 x 9-inch baking dish.
6
Pour sauce over vegetables and toss.
7
Cover with foil.
8
Bake for 1 hour and 15 minutes.
9
Stir 4 to 5 times while baking.

653

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 c. chopped carrots, 1 c. frozen wax beans, 1 c. diced potatoes, 1 stalk celery, chopped, and more.

Yes, Hot Vegetable Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Hot Vegetable Salad

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