Mixed Vegetable Salad
Mary Ann Hanson
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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- 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
- 1/2 c
- cider vinegar
- 3/4 c
- 1 Tbsp
- 1 Tbsp
- heaping, of plain old yellow mustard
- salt and pepper to taste
1Thaw vegetables in hot water and drain. Stir together vegetables, onion, celery, green pepper, and beans. Set aside and prepare dressing.
2Whisk together vinegar, sugar, and flour in a small sauce pan. Bring to a boil and boil for one minute stirring constantly. Stir in mustard.
3Pour 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.