Marinated All-Veg Medley Salad

Submitted by Judikins

"This is a very versatle, crisp, beautiful and delicious salad I had at a friend's for lunch the other day. It can be made using the veggies listed or you can take out ones you don't like and add others that you do like. I used 1 can veg-all and added 1 can green beans and 1 can garbonzo beans. You personalize it to your family's taste. It also lasts for several days in the refrigerater and is a great side to any meat or fish entree. Hey, it's quite healthy too!"

 

• Ready In: 45mins
• Ingredients: 16
• Serves: 8-10

ingredients

• 2 (14 1/2 ounce) cans veg-all mixed vegetables, drained
• 2 (14 1/2 ounce) cans red kidney beans, drained
• 2 (5 ounce) cans sliced water chestnuts, drained (whole can bs used and simply quartered)
• 1 (14 1/2 ounce) can sweet whole kernel corn
• 1 cup chopped onion
• 1 cup chopped celery
• 1 medium green pepper, chopped
• 1 medium oranges or 1 medium red pepper, chopped
• 1 cup chopped fresh carrot

• DRESSING INGREDIENTS

• 1 cup sugar or 1 cup Splenda granular, sugar substitute
• 1 cup apple cider vinegar
• 3 teaspoons flour
• 1 teaspoon salt
• 1 teaspoon celery seed
• 1⁄2 teaspoon black pepper
• 2 tablespoons prepared mustard

directions

1. In saucepan, mix dressing ingredients and bring to a boil stirring constantly with a wire wisk.
2. Allow to cool.
3. While dressing is cooling, cut veggies and open and drain canned vegetables. (You may wish to rinse canned vegetables as well.).
4. Mix all veggie well then pour dressing throughout and gently blend.
5. Cover, and refrigerate for a day or over night before serving.
6. This recipe can easily be doubled for a larger crowd or picnic.