Marinated Veggie Salad
Cooking for 2
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From Weldon, California, Juleen Edwards notes, “My husband doesn’t normally like peas, but he loves this colorful, crunchy salad coated in vinaigrette.”
SERVINGS: 2
CATEGORY: Lower Fat
METHOD: Chill
TIME: Prep: 15 min. + chilling
Ingredients:
- 2/3 cup frozen French-style green beans, thawed
- 1/2 cup frozen peas, thawed
- 1/3 cup chopped celery
- 1/4 cup chopped green pepper
- 1/4 cup chopped green onions
- 1 jar (2 ounces) diced pimientos, drained
- DRESSING:
- 2 tablespoons sugar
- 1 tablespoon canola oil
- 1 tablespoon cider vinegar
- 1 teaspoon water
Directions:
In a salad bowl, combine the beans, peas, celery, green pepper, onions and pimientos. In a small bowl, combine the dressing ingredients. Pour over vegetables. Cover and refrigerate for at least 2 hours. Serve with a slotted spoon. Yield: 2 servings.