Quick, Lettuceless, Salsa-like, Veggie Salad
Marty Martindale


Use your freezer-bagged veggies, some accents and a quick vinaigrette dressing for your meal’s make-ahead veggie/salad.

Fill a medium-sized bowl with hot tap water.

Shake in handfuls of frozen:

  • Peas
  • Lima beans
  • Edamame
  • Corn
  • Broccoli
  • Carrots
  • Green beans

Microwave on high for one and one-half minute. Drain and cool.

Chop any of following:

  • Onion
  • Pepper
  • Garlic
  • Parsley/cilantro
  • Tomato
  • Chili
  • Herbs

Make dressing of:

  • Oil
  • Vinegar or citrus juice
  • Dijon mustard
  • Salt and pepper

Mix all together and chill for at least an hour.


Marty Martindale

About Marty Martindale

Foodsite Magazine and Marty aim to help the cooking-challenged avoid dependence on others due to lack of cooking knowhow. We concentrate on quick breakfasts, portable lunches and “good-4-u” night meals. With readily available web translation, the magazine explains separate foods, a little of their history, their nutrition, suggested “go-withs,” serving ideas and links to foodsites with recipes.

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