Veggie Medley Salad
"VMS is a great make-ahead recipe and goes well with a salad bar or grill fest. It is an easy dish to take to a picnic or covered-dish affair. The short prep time includes clean-up."
photo by Anonymous
- Ready In:
- 15mins
- Ingredients:
- 13
- Serves:
-
12-16
ingredients
- 2 cups frozen green beans
- 2 cups frozen green peas
- 1 (14 ounce) can white shoepeg corn, drained
- 1 (4 ounce) jar diced pimentos, drained
- 1 cup celery, diced
- 1 cup green pepper, diced
- 1 cup yellow onion, diced
- 1⁄2 cup canola oil
- 3⁄4 cup cider vinegar
- 1 tablespoon water
- 1 cup sugar
- 1⁄2 teaspoon salt
- 1 teaspoon pepper
directions
- Blanch frozen veggies for 1 minute. Drain well.
- Combine first seven ingredients in a medium bowl and set aside.
- In a small saucepan, combine the next six ingredients and boil for one minute to dissolve the sugar. This step may be omitted if you use sugar substitute.
- Pour the marinade over the veggies and stir to coat. Refrigerate the salad overnight.
- Stir salad before serving.
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Reviews
-
This is a very nice salad that I think everyone will like. All of the flavors blend well together. I used sugar snap beans in place of both the green beans and peas and I did not blanch anything. The flavors and textures were just right after sitting for 6 to 8 hours. I also didn't add any water and the vegetables did provide their own. The more I ate this, the better I liked it. Made for PAC, Spring 2012.
Tweaks
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This is a very nice salad that I think everyone will like. All of the flavors blend well together. I used sugar snap beans in place of both the green beans and peas and I did not blanch anything. The flavors and textures were just right after sitting for 6 to 8 hours. I also didn't add any water and the vegetables did provide their own. The more I ate this, the better I liked it. Made for PAC, Spring 2012.
RECIPE SUBMITTED BY
Texas Barby
Lampasas, 83
I've gone from city girl to living on the edge of the Texas Hill Country and raising cattle. My constants are books and food. A life-long bibliophile, I now work as a library clerk. My passion for cooking continues and being around so many great Texas cooks nurtures that avocation.
