Mixed Vegetable Salad

Mixed Vegetable Salad

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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.

Rating:

★★★★★ 1 vote

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

How to Make Mixed Vegetable Salad

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.

Printable Recipe Card

About Mixed Vegetable Salad

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



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