Make-Ahead Veggie Salad

Name: Make-Ahead Veggie Salad
Prep time: 35 min
Total time: 35 min
Yield: 30 servings (1/2 cup each).
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

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

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.

Nutrition 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.