Marinated Veggie Salad
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
|
PREP |
15 min. |
TOTAL
|
15 min.
|
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.