Type what you have

Ingredients

• ✓ salad oil
• chickpea
• kidney bean
• black bean
• green bean
• wax bean
• green pepper
• onion
• celery
• white sugar
• vinegar
• salt
• black pepper

Instructions

1. 1 Gather all ingredients.
2. 2 Combine garbanzo beans, kidney beans, black beans, green beans, wax beans, green pepper, onion, and celery in a large bowl; toss to mix.
3. 3 Whisk together sugar, oil, vinegar, salt, and pepper in a separate bowl until sugar is dissolved; pour over bean mixture. Mix well.
4. 4 Refrigerate salad until ready to serve.
5. 5 Enjoy!

By chemjo

Ingredients

• ✓ salad oil
• vinegar
• white sugar
• mustard
• celery seed
• cabbage
• onion
• white sugar
• salt

Instructions

1. 1 Combine vinegar, oil, sugar, mustard, and celery seed for dressing in a saucepan over medium-high heat; bring to a boil.
2. 2 Meanwhile, combine cabbage, onion, sugar, and salt for coleslaw in a bowl.
3. 3 Pour hot dressing over cabbage mixture and mix until incorporated. Place in the refrigerator until chilled, about 2 hours.

By Leanne Mentz

Ingredients

• ✓ salad oil
• sweet potato
• cream cheese
• brown sugar
• margarine
• vanilla extract
• salt
• pepper
• walnut

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Rub sweet potato skins with salad oil. Wrap potatoes in aluminum foil and bake in preheated oven for 1 hour, or until soft.
3. 3 Meanwhile, in a large bowl combine cream cheese, brown sugar, margarine, vanilla, salt and pepper.
4. 4 Cut potatoes in half and scoop flesh into the bowl with the other ingredients. Mix well and fold in walnuts. Spoon mixture into potato skins.
5. 5 Bake for 5 minutes, or until heated through.

By SDELATORE

Ingredients

• ✓ salad oil
• almond
• sugar
• red wine vinegar
• white sugar
• mustard
• poppy seed
• salt
• romaine lettuce
• baby spinach
• mushroom
• swiss cheese
• red onion
• mandarin orange

Instructions

1. 1 Combine almonds and sugar in a small skillet over medium-high heat; cook and stir until sugar is melted over almonds, about 3 minutes. Spread almonds in a single layer on waxed paper to cool.
2. 2 To make the salad dressing, whisk together the vinegar, salad oil, sugar, mustard, poppy seeds, and salt in a bowl; set aside.
3. 3 Toss together the romaine lettuce, spinach, mushrooms, Swiss cheese, onion, and oranges in a large bowl. Sprinkle almonds and drizzle dressing over top of salad just before serving.

By M Pineda

Ingredients

• ✓ salad oil
• pineapple
• orange segment
• strawberry
• cantaloupe
• watermelon
• grapefruit
• grape
• lime juice
• honey
• vinegar
• ground ginger

Instructions

1. 1 Mix pineapple, oranges, strawberries, cantaloupe, watermelon, grapefruit, and grapes together in a bowl; refrigerate until chilled, at least 30 minutes.
2. 2 Combine oil, lime juice, honey, vinegar, and ginger in a bottle with a lid; cover and shake until dressing is mixed. Refrigerate until chilled, at least 30 minutes. Shake dressing again; drizzle over fruit and toss to coat.

By TARA_BULL

Ingredients

• ✓ salad oil
• sugar
• ketchup
• vinegar
• salt
• pepper
• egg
• bacon
• spinach
• water chestnut
• bean sprout
• mushroom

Instructions

1. 1 In a bowl, mix oil, sugar, ketchup and vinegar. Season with salt and pepper. Cover and chill at least 24 hours.
2. 2 Place egg in a pot with enough cold water to cover. Bring to a boil and remove from heat. Cover pot and let egg stand in hot water for 10 to 12 minutes. Remove from water, cool, peel and slice.
3. 3 Place bacon in a skillet over medium heat and cook until evenly brown. Drain and crumble.
4. 4 In a large bowl, mix eggs, bacon, spinach, water chestnuts, bean sprouts and mushrooms. Toss with dressing just before serving.

By Marianne

Ingredients

• ✓ salad oil
• radiatore pasta
• sesame seed
• soy sauce
• white wine vinegar
• sugar
• chicken
• parsley
• green onion
• spinach

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
2. 2 Meanwhile, heat oil in a small skillet over medium-low heat. Stir in sesame seeds and cook until golden brown. Remove from heat. Stir in soy sauce, vinegar, and sugar. Pour dressing into a sealable container, and set aside.
3. 3 In a large bowl, mix together pasta, cooked chicken, and 1 cup dressing (reserve remaining dressing). Cover salad, and refrigerate at least 6 hours.
4. 4 Directly before serving, stir in parsley, green onions, and spinach. Toss with remaining dressing, if desired.

By Annie

Ingredients

• ✓ salad oil
• butter
• ramen noodle soup
• seasoning packet
• almond
• sesame seed
• broccoli coleslaw mix
• green onion
• white sugar
• apple cider vinegar
• soy sauce

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Melt butter in a microwave-safe bowl in the microwave. Crush ramen noodles into small pieces; stir crushed noodles, almonds, and sesame seeds into melted butter. Spread mixture onto a baking sheet.
3. 3 Bake in the preheated oven until golden brown and crunchy, 8 to 10 minutes; allow to cool completely.
4. 4 Toss together coleslaw mix and green onion in a large serving bowl.
5. 5 Make dressing: Whisk together oil, sugar, vinegar, soy sauce, and reserved seasoning packets in a separate bowl until well combined.
6. 6 Stir cooled noodle mixture into dressing. Pour dressing over coleslaw-onion mixture; toss to coat.

By marinza