Marinated Salad

Marinated Salad

16 Reviews 1 Pic
  • Prep

    5 m
  • Cook

    10 m
  • Ready In

    23 h 35 m
Barbara Stocker
Recipe by  Barbara Stocker

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

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Ingredients

Adjust Servings

Original recipe yields 8 servings

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Directions

  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 (16)

Rate This Recipe
SHELL_SHEPHARD
34

SHELL_SHEPHARD

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.

RIVERSENDS
25

RIVERSENDS

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

DORRIEANN
20

DORRIEANN

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

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Nutrition

Amount Per Serving (8 total)

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

Based on a 2,000 calorie diet

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