Vegetable Salad

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Nutritional Info
  • Servings Per Recipe: 15
  • Amount Per Serving
  • Calories: 51.6
  • Total Fat: 0.0 g
  • Cholesterol: 0.0 mg
  • Sodium: 0.0 mg
  • Total Carbs: 13.3 g
  • Dietary Fiber: 0.0 g
  • Protein: 0.0 g

View full nutritional breakdown of Vegetable Salad calories by ingredient


Introduction

this is a recipe that i found in a church cookbook; i sort of guessed at number of servings; also added shredded carrots to get more veg into dish. 1/2c serv (given by Sister Getzalff) this is a recipe that i found in a church cookbook; i sort of guessed at number of servings; also added shredded carrots to get more veg into dish. 1/2c serv (given by Sister Getzalff)
Number of Servings: 15

Ingredients

    1 can french cut green beans drained; 1 can tiny peas, drained; 2 can white corn drained; 2 c. chopped celery; 2/2 c green onions, chopped; 1c white sugar; 3/4c cider vinegar; 1t celery seed; salt & pepper to taste; 1/4 c olive oil

Directions

Add celery & green onions to drained vegetables. In a small pan, put sugar, cider vinegar, celery seed,salt & pepper. Heat until sugar dissolves. Cool. Then add olive oil. Pour over bowl of veggies; mix gently. Chill overnight. Will keep in the ref for a couple weeks. 1/2c serv appx 15serv

Number of Servings: 15

Recipe submitted by SparkPeople user MAZIE4661.