Calico Vegetable Salad
A vibrant, crunchy vegetable salad with a sweet and tangy dressing, perfect for buffets, picnics, or light meals, appealing to those who enjoy fresh flavors.
Ingredients
Instructions
- Cook frozen mixed vegetables until tender; cool and drain.
- Combine cooked vegetables with chopped celery, chopped onion, and drained kidney beans in a large bowl.
- Mix together sugar, prepared mustard, vinegar, and salt in a saucepan; cook until the mixture becomes clear, then let it cool.
- Pour the cooled dressing over the vegetable mixture and toss well to combine.
- Cover and refrigerate for 3 days, stirring each day to allow flavors to meld.
- Serve as a buffet vegetable or salad.
Tips & Substitutions
For best flavor, use fresh vegetables if you prefer, such as diced bell peppers or cucumbers. You can substitute apple cider vinegar for the regular vinegar for a sweeter dressing. If you want a spicier kick, add a dash of hot sauce to the dressing. Ensure the vegetables are well-drained to avoid a watery salad. This dish can also be made a day in advance for enhanced flavor.
Serving Suggestions
This Calico Vegetable Salad is perfect as a side dish for barbecues or potlucks, and it pairs beautifully with Seasoned French-Fried Potatoes. Serve it alongside grilled meats or as part of a buffet spread. You can also enjoy it on its own for a light lunch or as a refreshing appetizer.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to one week. The flavors will continue to meld over time, making it even tastier. If you prefer it warm, you can gently reheat the salad in a microwave, but it's best served cold or at room temperature.
Nutrition & Diet Analysis (per serving)
Each serving of Calico Vegetable Salad contains roughly 109 calories, with 3g protein, 17g carbohydrates, and 3g fat. It is an excellent source of vitamin A (32% of the Daily Value), and a good source of dietary fiber. It also contributes 3g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh vegetables instead of frozen?
Yes, you can use fresh vegetables! Just blanch them briefly in boiling water until tender, then cool and drain before combining with the other ingredients. Fresh vegetables will add a nice crunch and vibrant color to the salad.
How long should I let the salad marinate?
It's best to refrigerate the salad for at least 3 days to allow the flavors to meld together. If you're short on time, even a few hours can enhance the taste, but longer marination will yield a more flavorful result.
Can I make this salad vegan?
Yes, this recipe is already suitable for vegan diets as it contains no animal products. Just ensure that the mustard and any other condiments you use are also vegan-friendly. This dish fits well in a variety of vegan recipes.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).