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Hungarian Salad

Hungarian Salad

"'my whole family enjoys this change-of-pace salad,' relates David Wasson, Tulsa, Oklahoma. He adds a fast-to-fix dressing to frozen veggies, olives and onions to make the colorful crunchy medley a hit at any gathering."
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10 m servings
Serving size has been adjusted!
Original recipe yields 8 servings

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  • Prep

  • Ready In

  1. In a bowl, combine the first four ingredients. In a small bowl, whisk together the oil, vinegar, garlic salt and pepper. Pour over vegetable mixture and toss to coat. Serve with a slotted spoon.


  • Nutritional Analysis: One 1/2-cup serving (prepared with 1/4 cup olives) equals 94 calories, 8 g fat (1 g saturated fat), 0 cholesterol, 350 mg sodium, 6 g carbohydrate, 2 g fiber, g protein. Diabetic Exchanges: 1-1/2 fat, 1 vegetable.

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I loved this .... used red wine vinegar instead of the white -- no salt served on a bed of lettuce. Nice change of pace. Will be a staple on my menu.

OMG! this was so great tasting. I made this for the first time on Thanksgiving, and everyone just loved this receipe. No, I didn't change a thing.

This was a simple and tasty salad.

This is so simple, I love it. Simply delicious too!!! My kids love it too:)

This was a good simple side dish.

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