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My sister gave me this recipe at a family gathering on year, and I've been making her colorful, crisp salad for holiday get-togethers, dinner parties and potlucks ever since. This festive salad travels well and holds up beautifully on the buffet table, so it's ideal for making ahead. Serve it in a clear bowl so everyone can see the pretty color combination. —Mary Dean, Eau Claire, Wisconsin
This recipe is:
Quick
Nutritional Facts 1 serving (3/4 cup) equals 89 calories, 9 g fat (1 g saturated fat), 0 cholesterol, 483 mg sodium, 4 g carbohydrate, 1 g fiber, 1 g protein.
Originally published as Christmas Vegetable Salad in Country December/January 1990, p47
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Reviewed on Jan. 08, 2010 by Nel58
I made this for Christmas Day and was a big success. Then I made it for a baby shower and everyone loved this recipe. I could make this every week my Husband really likes this salad.
Reviewed on Dec. 26, 2009 by gskremser2
Very tangy and tasty, albeit unusual. My family liked this salad--it went well with lasagna as a side dish, believe it or not!
Reviewed on Dec. 22, 2009 by grandma31
I have used this recipe often. Sometimes we substitute Splenda for the sugar. I used red wine vinegar and 1 packet of Splenda. Delicious.
Reviewed on Dec. 22, 2009 by valcat4me
I grew up on this recipe except we always used a lite Italian dressing. I like the dressing ingredients used in this recipe. Any crunchy vegetables works well with it, too, such as fresh broccoli, carrots, and celery. It's one of my favorite salads.
Reviewed on Dec. 22, 2009 by Syme
This salad is a keeper. My family loved it.
Reviewed on Dec. 22, 2009 by tkarinas
This salad is so easy to fix and so fast to do, it's an easy add on to any meal. My family loves it and we'll be keeping this recipe.
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