Mixed Vegetable Salad II

Mixed Vegetable Salad II

4
Patricia J 0

"This is a fine vegetable salad to serve either at a luncheon or at home."

Ingredients 6 h 35 m {{adjustedServings}} servings 139 cals

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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 139 kcal
  • 7%
  • Fat:
  • 0.4 g
  • < 1%
  • Carbs:
  • 31.9g
  • 10%
  • Protein:
  • 3.7 g
  • 7%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 163 mg
  • 7%

Based on a 2,000 calorie diet

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Directions

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  1. In a mixing bowl, combine the mixed vegetables, beans, onion, celery and bell pepper.
  2. In a small sauce pan, combine vinegar, sugar, mustard and flour. Bring to boil, remove from heat and set aside to cool.
  3. Pour dressing over vegetables and toss. Refrigerate for at least 6 hours and serve.
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Reviews 4

  1. 4 Ratings

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MARLEE45
1/25/2004

I enjoyed this recipe!!! easy to make!!!

Shanne
1/20/2005

I add small shell macaroni and sliced water chestnuts. A great recipe!

denice
7/7/2009

Patrica, Thank you for posting this recipe. My Mom made this salad quite frequently during the summer when I was growing up. I have a tip for those making this recipe for the first time. Mix the sugar and cornstarch for the dressing together, add to your saucepan the and your wet ingredients. This will help avoid a lumpy dressing.