Easy Marinated Veggie Salad Recipe

3 2
Easy Marinated Veggie Salad Recipe
Easy Marinated Veggie Salad Recipe photo by Taste of Home
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Easy Marinated Veggie Salad Recipe

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3 2
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.”
MAKES:
2 servings
TOTAL TIME:
Prep: 15 min. + chilling
MAKES:
2 servings
TOTAL 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.
Originally published as Marinated Veggie Salad in Cooking for 2 Spring 2006, p43

Nutritional Facts

2/3 cup: 166 calories, 7g fat (1g saturated fat), 0 cholesterol, 67mg sodium, 24g carbohydrate (16g sugars, 4g fiber), 3g protein. Diabetic Exchanges: 2 vegetable, 1 fruit, 1 fat.

  • 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
  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

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