Make-Ahead Veggie Salad Recipe

Make-Ahead Veggie Salad Recipe
Make-Ahead Veggie Salad Recipe photo by Taste of Home
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Make-Ahead Veggie Salad Recipe

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Assemble this colorful mix of vegetables and let it soak up the sweet & sour dressing overnight. The next day, you'll be ready to go with a refreshing, delicious salad that tastes extraordinary! —Shirley Glaab, Hattiesburg, Mississippi
MAKES:
30 servings
TOTAL TIME:
Prep: 35 min. + marinating
MAKES:
30 servings
TOTAL TIME:
Prep: 35 min. + marinating

Ingredients

  • 1 package (24 ounces) frozen shoepeg corn, thawed
  • 1 package (16 ounces) frozen peas, thawed
  • 1 package (16 ounces) frozen French-style green beans, thawed
  • 1 large red onion, chopped
  • 4 celery ribs, thinly sliced
  • 2 medium carrots, thinly sliced
  • 1 medium green pepper, chopped
  • 1 medium sweet red pepper, chopped
  • 1 jar (4-1/2 ounces) sliced mushrooms, drained
  • 1 jar (4 ounces) diced pimientos, drained
  • 1/2 cup sugar
  • 1/2 cup olive oil
  • 1/2 cup red wine vinegar
  • 3/4 teaspoon salt
  • 1/4 teaspoon pepper

Directions

In a large bowl, combine the first 10 ingredients. Place remaining ingredients in a jar with a tight-fitting lid; shake well. Pour over vegetable mixture; toss to coat. Refrigerate, covered, 8 hours or overnight, stirring occasionally. Yield: 30 servings (1/2 cup each).
Originally published as Make-Ahead Veggie Salad in Taste of Home's Holiday & Celebrations Cookbook Annual 2017, p141

Nutritional Facts

1/2 cup: 91 calories, 4g fat (1g saturated fat), 0 cholesterol, 116mg sodium, 13g carbohydrate (6g sugars, 2g fiber), 2g protein. Diabetic Exchanges: 1 starch, 1 vegetable, 1 fat.

  • 1 package (24 ounces) frozen shoepeg corn, thawed
  • 1 package (16 ounces) frozen peas, thawed
  • 1 package (16 ounces) frozen French-style green beans, thawed
  • 1 large red onion, chopped
  • 4 celery ribs, thinly sliced
  • 2 medium carrots, thinly sliced
  • 1 medium green pepper, chopped
  • 1 medium sweet red pepper, chopped
  • 1 jar (4-1/2 ounces) sliced mushrooms, drained
  • 1 jar (4 ounces) diced pimientos, drained
  • 1/2 cup sugar
  • 1/2 cup olive oil
  • 1/2 cup red wine vinegar
  • 3/4 teaspoon salt
  • 1/4 teaspoon pepper
  1. In a large bowl, combine the first 10 ingredients. Place remaining ingredients in a jar with a tight-fitting lid; shake well. Pour over vegetable mixture; toss to coat. Refrigerate, covered, 8 hours or overnight, stirring occasionally. Yield: 30 servings (1/2 cup each).
Originally published as Make-Ahead Veggie Salad in Taste of Home's Holiday & Celebrations Cookbook Annual 2017, p141

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