Vegetable Crouton Toss Recipe
Ingredients
| 2 16-ounce cans cut green beans, drained | ||
| Carrots | 1 16 Ounce, drained | |
| Peas | 1 16 Ounce, drained | |
| Whole kernel corn | 1 16 Ounce, drained | |
| Onion | 1/2 Medium, separated into rings | |
| Vinegar | 1/2 Cup (16 tbs) | |
| Sugar | 1/3 Cup (16 tbs) | |
| Salad oil | 1/4 Cup (16 tbs) | |
| Salt | 1 Teaspoon | |
| Dried basil | 1/2 Teaspoon, crushed | |
| Pepper | 1/8 Teaspoon | |
| Parmesan Croutons | ||
Directions
MAKING
1) In a bowl, combine beans, carrots, corn, peas, and onion.
2) In a screw-top jar blend sugar, oil, vinegar, salt, basil, and pepper, cover and shake thoroughly.
3) Sprinkle the dressing over the salad and toss lightly.
4) Refrigerate overnight and drain.
5) In a large skillet, melt butter, stir in onion salt, and add toasted corn with grated Parmesan cheese.
6) Add the Parmesan Croutons in the salad, heat, and stir for 5 minutes or until coated well.
7) Spread on paper towel and let it cool.
SERVING
8) Chech seasoning and serve.
1) In a bowl, combine beans, carrots, corn, peas, and onion.
2) In a screw-top jar blend sugar, oil, vinegar, salt, basil, and pepper, cover and shake thoroughly.
3) Sprinkle the dressing over the salad and toss lightly.
4) Refrigerate overnight and drain.
5) In a large skillet, melt butter, stir in onion salt, and add toasted corn with grated Parmesan cheese.
6) Add the Parmesan Croutons in the salad, heat, and stir for 5 minutes or until coated well.
7) Spread on paper towel and let it cool.
SERVING
8) Chech seasoning and serve.
Chef
