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Vegetable Salad Medley Recipe

Vegetable Salad Medley Recipe photo by Taste of Home

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I like to take this salad to potlucks because it feeds a lot of people, and it's so easy to make. It's best when made a day ahead so the flavors can blend.

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Vegetable Salad Medley Recipe

Prep: 15 min. + chilling

Yield: 12-14 Servings

15 15

Ingredients

1 cup sugar
3/4 cup red wine vinegar
1/2 cup vegetable oil
1 teaspoon salt
1/2 teaspoon pepper
2 cups frozen French-style green beans, thawed and drained
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
1-1/2 cups frozen peas, thawed and drained
1-1/2 cups frozen corn, thawed and drained
1 cup each chopped celery, red onion and sweet red pepper
1 cup fresh cauliflowerets
2 cans (2-1/4 ounces each) sliced ripe olives, drained
1 jar (4 ounces) diced pimientos, drained

Directions

In a small saucepan, bring the sugar, vinegar, oil, salt and pepper to a boil. In a large bowl, combine the remaining ingredients. Add sugar mixture and toss to coat. Cover and refrigerate for several hours or overnight, stirring occasionally. Serve with a slotted spoon. Yield: 12-14 servings.

Nutritional Facts 1 serving (3/4 cup) equals 208 calories, 9 g fat (1 g saturated fat), 0 cholesterol, 278 mg sodium, 30 g carbohydrate, 4 g fiber, 3 g protein.

Originally published as Vegetable Salad Medley in Country Extra May 2001, p51

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Reviews for Vegetable Salad Medley

Vegetable Salad Medley

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Reviewed on Aug. 28, 2012 by lindsayjo42

My new favorite salad! I added quite a bit more cauliflower than the recipe called for & still had a lot of liquid left over.

Reviewed on Feb. 05, 2009 by WJSymons

I got rave reviews for this recipe from family and friends. The sauce is amazing. The whole salad is excellent.

Reviewed on Jul. 10, 2008 by veronicajune2

Yum! I made this for church potluck and it was the first dish gone. Easy to make and transport. Also easy to double for the next picnic! I've shared the recipe with several people already.