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mixed vegetable salad

(1 rating)
DeaconGrandma avatar
Recipe by
Mary Ann Hanson
@DeaconGrandma
Wakefield, NE

This is a good recipe to take to a picnic as it has no mayonaise. It is also fat free and can be made sugar free if using Splenda.

(1 rating)
prep time 20 Min
method Stove Top

Ingredients For mixed vegetable salad

  • 1 can
    light red kidney beans, drained and rinsed
  • 1 pkg
    frozen mixed vegetables (1 pound)
  • 1/4 c
    each of chopped onion, celery, and green pepper
  • DRESSING
  • 1/2 c
    cider vinegar
  • 3/4 c
    sugar
  • 1 Tbsp
    flour
  • 1 Tbsp
    heaping, of plain old yellow mustard
  • salt and pepper to taste

How To Make mixed vegetable salad

  • 1
    Thaw vegetables in hot water and drain. Stir together vegetables, onion, celery, green pepper, and beans. Set aside and prepare dressing.
  • 2
    Whisk together vinegar, sugar, and flour in a small sauce pan. Bring to a boil and boil for one minute stirring constantly. Stir in mustard.
  • 3
    Pour dressing over vegetable mixture and mix thoroughly. Add salt and pepper as desired. Chill for several hours or overnight. Will keep for several days in the refridgerator.
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