Hungarian Salad

Name: Hungarian Salad
Prep time: 10 min
Total time: 10 min
Yield: 8 servings.
Ingredients: 1 package (10 ounces) frozen mixed vegetables, thawed; 1 cup fresh cauliflowerets; 1/4 to 1/2 cup sliced pimiento-stuffed olives; 1/2 cup sliced green onions; 1/4 cup canola oil; 3 tablespoons white vinegar; 1 teaspoon garlic salt; 1/4 teaspoon pepper

"my whole family enjoys this change-of-pace salad," relates David Wasson, Tulsa, Oklahoma. He adds a fast-to-fix dressing to frozen veggies, olives and onions to make the colorful crunchy medley a hit at any gathering.

Ingredients

1 package (10 ounces) frozen mixed vegetables, thawed
1 cup fresh cauliflowerets
1/4 to 1/2 cup sliced pimiento-stuffed olives
1/2 cup sliced green onions
1/4 cup canola oil
3 tablespoons white vinegar
1 teaspoon garlic salt
1/4 teaspoon pepper

Directions

In a bowl, combine the first four ingredients. In a small bowl, whisk together the oil, vinegar, garlic salt and pepper. Pour over vegetable mixture and toss to coat. Serve with a slotted spoon.

Nutrition Facts

1/2 cup: 94 calories, 8g fat (1g saturated fat), 0 cholesterol, 350mg sodium, 6g carbohydrate (0 sugars, 2g fiber), 2g protein. Diabetic Exchanges: 1-1/2 fat, 1 vegetable.

Originally published as Hungarian Salad in Quick Cooking January/February 2002