Mixed Vegetable Salad II

Mixed Vegetable Salad II

4
Patricia J 0

"This is a fine vegetable salad to serve either at a luncheon or at home."
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Ingredients

6 h 35 m servings 139 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 139 kcal
  • 7%
  • Fat:
  • 0.4 g
  • < 1%
  • Carbs:
  • 31.9g
  • 10%
  • Protein:
  • 3.7 g
  • 7%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 163 mg
  • 7%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. In a mixing bowl, combine the mixed vegetables, beans, onion, celery and bell pepper.
  2. In a small sauce pan, combine vinegar, sugar, mustard and flour. Bring to boil, remove from heat and set aside to cool.
  3. Pour dressing over vegetables and toss. Refrigerate for at least 6 hours and serve.

Reviews

4

I enjoyed this recipe!!! easy to make!!!

I add small shell macaroni and sliced water chestnuts. A great recipe!

Patrica, Thank you for posting this recipe. My Mom made this salad quite frequently during the summer when I was growing up. I have a tip for those making this recipe for the first time. Mix the...

wow wows this so GOOD. The Vegetables are so so so so good.My husband say's I made a joke of jarred pickled veggies.