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Easy Marinated Veggie Salad Recipe
Easy Marinated Veggie Salad Recipe photo by Taste of Home

Easy Marinated Veggie Salad Recipe

Publisher Photo
From Weldon, California, Juleen Edwards notes, “My husband doesn’t normally like peas, but he loves this colorful, crunchy salad coated in vinaigrette.”
TOTAL TIME: Prep: 15 min. + chilling
MAKES:2 servings
TOTAL TIME: Prep: 15 min. + chilling
MAKES: 2 servings

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

Nutritional Facts

2/3 cup equals 166 calories, 7 g fat (1 g saturated fat), 0 cholesterol, 67 mg sodium, 24 g carbohydrate, 4 g fiber, 3 g protein. Diabetic Exchanges: 2 vegetable, 1 fruit, 1 fat.

Directions

  1. 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.
Originally published as Marinated Veggie Salad in Cooking for 2 Spring 2006, p43

Nutritional Facts

2/3 cup equals 166 calories, 7 g fat (1 g saturated fat), 0 cholesterol, 67 mg sodium, 24 g carbohydrate, 4 g fiber, 3 g protein. Diabetic Exchanges: 2 vegetable, 1 fruit, 1 fat.

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