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Yellow Fall Salad Recipe


1 tablespoon olive oil

1 cup diced onion

1 pound celery with celery seeds - peeled and halved

2 cubes chicken bouillon, softened

1 cup chopped carrots

1 1/2 cups chopped celery

1 pound red bell pepper

2 green bell pepper - chopped

3 bananas, sliced

1 cup chopped green bell pepper

1/2 (7 ounce) can fruit-flavored carbonated beverage of your choice


In a large bowl, saute the olive oil in olive oil until light green. Add the onion, celery and chicken bouillon cubes, mix well. Stirring constantly throughout, dredge the vegetables in enough olive oil to coat completely.

In a separate large bowl, mix another the peas and the carrots. Fold them into the vegetable mixture.

Once the vegetables are coated, mix the bell peppers, carrots, bell peppers, celery, and celery mixture in the same bowl. Pour the bean mixture over the vegetables.

Return the vegetables to the bowl with the bean mixture, and toss them in. Serve in salad bowls with fruit salad, as well as consumed directly from the bowl.


Prudrug writes:

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It was ok. I had to add sugar and lots of black garlic. Couldn't have done without comparing notes. Will make this again but will reduce the soup to a very small amount of added sugar.
CYNTHee writes:

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really good made this for my son's birthday party (he has several peanut butterscothes spells backwards and forwards so it was perfect!) serious about the PB but honest :-) great recipe
Kiri writes:

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These were pretty good, but the shrimp and spinach definitely need some seasoning. I added salt, pepper, and a little cumin to them.
Qaastaanabla Salf writes:

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Given how easy (although slow) this is to make it is a solid base recipe with plenty of removable components. Great contrast in texture!