Vegetable Salad

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  • Makes: 10 side-dish servings
  • Prep: 10 mins
  • Chill: 6 hrs
  • Stand: 15 mins

Vegetable Salad

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Directions

  1. In large bowl, combine peas, corn, green beans, celery, green pepper, green onions, and pimiento. In small bowl, combine sugar, olive oil, and vinegar, stirring until sugar is dissolved. Pour sugar mixture over vegetable mixture, stirring well to combine. Cover and refrigerate for at least 6 hours or up to 24 hours, stirring occasionally. Let stand for 15 minutes before serving; stir. Serve with a slotted spoon. Makes 10 side-dish servings.

From the Test Kitchen

Dietary exchanges:

1 other carbohydrate, 1 vegetable, 1 fat.

Test Kitchen Tip:

If you have any of the salad leftover, cover and store it in the refrigerator for up to 3 days.

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Nutrition Facts (Vegetable Salad)

  • Per serving:
  • 140 kcal ,
  • 6 g fat
  • (1 g sat. fat ,
  • 350 mg sodium ,
  • 20 g carb. ,
  • 3 g fiber ,
  • 2 g pro.
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