Mixed Vegetable Salad II

Mixed Vegetable Salad II

4 Reviews 1 Pic
  • Prep

    20 m
  • Cook

    15 m
  • Ready In

    6 h 35 m
Patricia J
Recipe by  Patricia J

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

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Ingredients

Adjust Servings

Original recipe yields 8 servings

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Directions

  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)

Rate This Recipe
MARLEE45
21

MARLEE45

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

Shanne
13

Shanne

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

denice
5

denice

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.

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Nutrition

Amount Per Serving (8 total)

  • Calories
  • 139 cal
  • 7%
  • Fat
  • 0.4 g
  • < 1%
  • Carbs
  • 31.9 g
  • 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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Easy Seven Layer Vegetable Salad

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