Back to Hungarian Salad

Print Options


Card Sizes

Hungarian Salad Recipe

Hungarian Salad Recipe

"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.
TOTAL TIME: Prep/Total Time: 10 min. YIELD:8 servings


  • 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


  • 1. 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. Yield: 8 servings.

Nutritional 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.

Reviews for Hungarian Salad

Sort By :

Average Rating
ccgrad User ID: 5787216 96854
Reviewed Jan. 31, 2011

"Very good and a nice change from the ordinary side dish."

skymom747 User ID: 1717371 82557
Reviewed Jun. 15, 2009

"I love this recipe!!"

Loading Image