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Hungarian Salad

By: David Wasson

"'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."

Rate/Review | Read Reviews (5)

Prep Time:
10 Min

Ready In:
10 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 8 servings

Ingredients

1 (10 ounce) package frozen mixed vegetables, thawed
1 cup fresh cauliflowerets
1/4 cup sliced stuffed olives
1/2 cup sliced green onions
1/4 cup canola oil
3 tablespoons white vinegar
1 teaspoon garlic salt
1/4 teaspoon pepper

Directions

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.

Footnotes

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.