Mixed Vegetable Salad Recipe

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Mixed Vegetable Salad

Mary Ann Hanson

By
@DeaconGrandma

This is a good recipe to take to a picnic as it has no mayonaise. It is also fat free and can be made sugar free if using Splenda.


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Prep:

20 Min

Method:

Stove Top

Ingredients

1 can(s)
light red kidney beans, drained and rinsed
1 pkg
frozen mixed vegetables (1 pound)
1/4 c
each of chopped onion, celery, and green pepper

DRESSING

1/2 c
cider vinegar
3/4 c
sugar
1 Tbsp
flour
1 Tbsp
heaping, of plain old yellow mustard
salt and pepper to taste

Directions Step-By-Step

1
Thaw vegetables in hot water and drain. Stir together vegetables, onion, celery, green pepper, and beans. Set aside and prepare dressing.
2
Whisk together vinegar, sugar, and flour in a small sauce pan. Bring to a boil and boil for one minute stirring constantly. Stir in mustard.
3
Pour dressing over vegetable mixture and mix thoroughly. Add salt and pepper as desired. Chill for several hours or overnight. Will keep for several days in the refridgerator.

About this Recipe

Course/Dish: Other Salads
Main Ingredient: Vegetable
Regional Style: American
Other Tags: Quick & Easy, Healthy
Hashtags: #vegetables, #mixed