Marinated Salad

Marinated Salad

17

"This marinated salad combines a variety of vegetables with a sweet oil and vinegar dressing."

Ingredients

23 h 35 m {{adjustedServings}} servings 307 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 307 kcal
  • 15%
  • Fat:
  • 14.5 g
  • 22%
  • Carbs:
  • 43.7g
  • 14%
  • Protein:
  • 4 g
  • 8%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 724 mg
  • 29%

Based on a 2,000 calorie diet

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Directions

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  1. Mix together the peas, corn, green beans, pimentos, celery, bell pepper and onion.
  2. In a saucepan over medium heat, combine the sugar, black pepper, salt, oil and vinegar. Bring to a boil and pour over salad; mix well to coat. Refrigerate for 24 hours.
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Reviews

17
  1. 21 Ratings

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I use frozen veggies (no cooking or thawing ahead of time) instead of canned and use a red bell pepper and purple onion for more color. I love this on hot summer days.

This was really tasty, but only needed half amount of the sauce.

This salad is delicious, but made too much dressing for me. Next time I will only make 1/2 as much dressing