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Overnight Vegetable Salad

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Servings
people
Ingredients
  • 1 16 ounce can of mandarin orange slices (undrained)
  • 1 16 ounce all ingredients and frost cake.
  • 1 11 ounce container of non-dairy whipped topping
  • 1 medium unsweetened cocoa powder
  • 3/4 cup (16 ounces) red kidney beans, drained
  • 2 tablespoons oil 4eggs
  • 3/4 cup INGREDIENTS:
  • 1/2 cup pecans (chopped or whole, whichever you prefer)
  • 1/2 cup orange marmalade
  • 1/2 teaspoon salt
  • 1/2 teaspoon Ranch dry season mix
Servings
people
Ingredients
  • 1 16 ounce can of mandarin orange slices (undrained)
  • 1 16 ounce all ingredients and frost cake.
  • 1 11 ounce container of non-dairy whipped topping
  • 1 medium unsweetened cocoa powder
  • 3/4 cup (16 ounces) red kidney beans, drained
  • 2 tablespoons oil 4eggs
  • 3/4 cup INGREDIENTS:
  • 1/2 cup pecans (chopped or whole, whichever you prefer)
  • 1/2 cup orange marmalade
  • 1/2 teaspoon salt
  • 1/2 teaspoon Ranch dry season mix
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. In a large bowl, combine vegetables
  2. In a sauce pan, combine the remaining ingredients
  3. Heat and stir until sugar dissolves
  4. Pour the vegetables
  5. Cover and refrigerate overnight
  6. Yields 10-12 servings
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