Chopped green pepper, onion, pimiento, corn, green beans, and green peas lend a flavorful and varied taste to this make-ahead vegetable salad.
From Southern Living
Bring first 3 ingredients to a boil in small saucepan over medium heat; cook, stirring often, 5 minutes or until sugar dissolves. Remove dressing from heat, and cool 30 minutes.
Stir together chopped bell pepper and next 8 ingredients in a large bowl; gently stir in dressing. Cover and chill salad for 8 hours. Serve with a slotted spoon.
NOTE: Salad may be stored in an airtight container in the refrigerator for several days.
Sidney Ann Allen, Shreveport, Louisiana, Southern Living
NOVEMBER 2000
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Serving Size: 1 Serving (62g) | ||
Recipe Makes: 10 Servings | ||
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Calories: 90 | ||
Calories from Fat: 74 (82%) | ||
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Amt Per Serving | % DV | |
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Total Fat 8.3g | 11 % | |
Saturated Fat 0.6g | 3 % | |
Monounsaturated Fat 5.2g | ||
Polyunsanturated Fat 2.3g | ||
Cholesterol 0mg | 0 % | |
Sodium 5.5mg | 0 % | |
Potassium 75.1mg | 2 % | |
Total Carbohydrate 4.1g | 1 % | |
Dietary Fiber 1g | 4 % | |
Sugars, other 3.1g | ||
Protein 0.3g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 90
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