Vegetable Salad Medley Recipe

5 4 4
Vegetable Salad Medley Recipe
Vegetable Salad Medley Recipe photo by Taste of Home
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Vegetable Salad Medley Recipe

Read Reviews
5 4 4
Publisher Photo
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.
MAKES:
12-14 servings
TOTAL TIME:
Prep: 15 min. + chilling
MAKES:
12-14 servings
TOTAL TIME:
Prep: 15 min. + chilling

Ingredients

  • 1 cup sugar
  • 3/4 cup red wine vinegar or cider vinegar
  • 1/2 cup vegetable oil
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 cups frozen French-style green beans, thawed and drained
  • 1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
  • 1-1/2 cups frozen peas, thawed and drained
  • 1-1/2 cups frozen corn, thawed and drained
  • 1 cup each chopped celery, red onion and sweet red pepper
  • 1 cup cauliflowerets
  • 2 cans (2-1/4 ounces each) sliced ripe olives, drained
  • 1 jar (4 ounces) diced pimientos, drained

Directions

In a 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. Yield: 12-14 servings.
Originally published as Vegetable Salad Medley in Country Extra May 2001, p51

Nutritional Facts

3/4 cup: 208 calories, 9g fat (1g saturated fat), 0 cholesterol, 278mg sodium, 30g carbohydrate (18g sugars, 4g fiber), 3g protein.

  • 1 cup sugar
  • 3/4 cup red wine vinegar or cider vinegar
  • 1/2 cup vegetable oil
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 cups frozen French-style green beans, thawed and drained
  • 1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
  • 1-1/2 cups frozen peas, thawed and drained
  • 1-1/2 cups frozen corn, thawed and drained
  • 1 cup each chopped celery, red onion and sweet red pepper
  • 1 cup cauliflowerets
  • 2 cans (2-1/4 ounces each) sliced ripe olives, drained
  • 1 jar (4 ounces) diced pimientos, drained
  1. In a 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. Yield: 12-14 servings.
Originally published as Vegetable Salad Medley in Country Extra May 2001, p51

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Reviews forVegetable Salad Medley

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Renee521 User ID: 8758535 243046
Reviewed Feb. 2, 2016

"This is my favorite go-to recipe for potlucks. It's easy to make and the recipe makes a lot. I always take the recipe with me when I take this somewhere because people always ask me for it."

MY REVIEW
lindsayjo42 User ID: 6621731 94970
Reviewed Aug. 28, 2012

"My new favorite salad! I added quite a bit more cauliflower than the recipe called for & still had a lot of liquid left over."

MY REVIEW
WJSymons User ID: 2585705 86382
Reviewed Feb. 5, 2009

"I got rave reviews for this recipe from family and friends. The sauce is amazing. The whole salad is excellent."

MY REVIEW
veronicajune2 User ID: 1925300 31571
Reviewed Jul. 10, 2008

"Yum! I made this for church potluck and it was the first dish gone. easy to make and transport. Also easy to double for the next picnic! I've shared the recipe with several people already."

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