SparkPeople Advertisers Keep the Site Free
Be the first to
rate this recipe!
Create a Recipe Makeover

Nutritional Info
  • Servings Per Recipe: 17
  • Amount Per Serving
  • Calories: 160.2
  • Total Fat: 6.6 g
  • Cholesterol: 0.0 mg
  • Sodium: 188.5 mg
  • Total Carbs: 24.0 g
  • Dietary Fiber: 2.8 g
  • Protein: 2.9 g

View full nutritional breakdown of Naoma's Tangy Vegetable Salad calories by ingredient
Report Inappropriate Recipe

Naoma's Tangy Vegetable Salad

Submitted by: WEIGH2BIG1

Introduction

Great side-dish! Prep time is low, but you need to consider that this salad is marinated in the dressing overnight. Plan ahead for this one, but worth it! Great side-dish! Prep time is low, but you need to consider that this salad is marinated in the dressing overnight. Plan ahead for this one, but worth it!
Number of Servings: 17

Ingredients

    Dressing:
    1 C white sugar
    3/4 C white or cider vinegar
    1/2 C canola oil
    1 Tbsp water

    Salad:
    1 C chopped onion
    1 C chopped bell pepper-red, green, or yellow
    1 C chopped celery
    1 small jar chopped pimento, drained
    1 can kidney beans, drained and rinsed
    1 C frozen green peas
    1 1/2 C frozen white or yellow sweet corn
    1 1/2 C frozen French-style green beans

Tips

Canned vegetables can be substituted for any and all of the frozen variety. Just drain them first.

If using canned vegetables for this salad, let salad dressing cool before constructing salad.


Directions

Combine dressing ingredients in small sauce pan. Bring to a boil and set aside.

In a large bowl, combine frozen vegetables.Pour dressing over frozen veggies. This will cool the dressing, while cooking the veggies slightly.

Add the rest of the veggies. Stir until ingredients are combined. Let set overnight to allow flavors to marry. Stir occasionally.


Serving Size: 17 3 oz servings

Number of Servings: 17

Recipe submitted by SparkPeople user WEIGH2BIG1.






Great Stories from around the Web


Rate This Recipe