Vegetable Salad Medley
TOTAL TIME: Prep: 15 min. + chilling
YIELD: 12-14 servings.
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.
Ingredients
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1 cup sugar
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3/4 cup red wine vinegar
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1/2 cup vegetable oil
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1 teaspoon salt
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1/2 teaspoon pepper
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2 cups frozen French-style green beans, thawed and drained
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1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
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1-1/2 cups frozen peas, thawed and drained
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1-1/2 cups frozen corn, thawed and drained
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1 cup each chopped celery, red onion and sweet red pepper
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1 cup fresh cauliflowerets
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2 cans (2-1/4 ounces each) sliced ripe olives, drained
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1 jar (4 ounces) diced pimientos, drained
Directions
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1.
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.
Nutrition Facts
3/4 cup: 208 calories, 9g fat (1g saturated fat), 0 cholesterol, 278mg sodium, 30g carbohydrate (18g sugars, 4g fiber), 3g protein.
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