Real Recipes From Real Home Cooks ®

mixed vegetable salad

★★★★★ 1
a recipe by
Mary Ann Hanson
Wakefield, NE

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.

★★★★★ 1
prep time 20 Min
method Stove Top

Ingredients For mixed vegetable salad

  • 1 can
    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

How To Make mixed vegetable salad

  • 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.