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Classic Marinated Vegetables Recipe

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—Elizabeth Powell, Elizabethton, Tennessee

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Classic Marinated Vegetables Recipe

Prep: 15 min. + chilling

Yield: 2-3 Servings

15 15

Ingredients

1 cup frozen corn, thawed
1 cup frozen peas, thawed
1/3 cup finely chopped celery
1/3 cup finely chopped green pepper
1/3 cup finely chopped onion
1 jar (2 ounces) diced pimientos, drained
2 tablespoons sugar
2 tablespoons red wine vinegar
2 tablespoons vegetable oil
1-1/2 teaspoons French salad dressing

Directions

In a small bowl, combine the first six ingredients. In another bowl, whisk the sugar, vinegar, oil and salad dressing. Pour over vegetable mixture and stir to coat. Cover and refrigerate for 2 hours or overnight. Yield: 2-3 servings.

Nutritional Facts 1 serving (1 cup) equals 229 calories, 11 g fat (2 g saturated fat), 0 cholesterol, 106 mg sodium, 31 g carbohydrate, 5 g fiber, 5 g protein.

Originally published as Marinated Vegetable Salad in Reminisce January/February 2006, p 49

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