Mixed Salad Medley
A vibrant and flavorful mixed vegetable salad with a tangy marinade, perfect for light lunches or side dishes, appealing to those who enjoy fresh, savory flavors.
Ingredients
Instructions
- Cook frozen mixed vegetables according to package instructions; let cool.
- Add diced onion, green pepper, diced celery, and drained red kidney beans to the cooled vegetables.
- In a saucepan, cook sugar, vinegar, water, mustard, and flour or cornstarch until thickened, about 2 to 3 minutes.
- Allow the cooked mixture to cool.
- Pour the marinade over the vegetable mixture and marinate for at least 24 hours.
- Stir the salad a couple of times during marination.
- Can be made up to 4 days ahead and served chilled.
Tips & Substitutions
For added flavor, consider incorporating fresh herbs like parsley or dill into the mixed salad medley. If you prefer a different type of bean, black beans or chickpeas work well as substitutes. Adjust the sweetness by reducing the sugar or using a sugar alternative. For a crunchier texture, add some chopped nuts or seeds before serving.
Serving Suggestions
Serve this salad chilled as a refreshing side dish for grilled meats or at a summer barbecue. It pairs beautifully with Easy Apple Betty for dessert or can be accompanied by crusty bread. For a heartier option, include it as a filling in a wrap or sandwich with your favorite protein.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. The flavors will continue to meld, enhancing the dish. If you prefer serving it warm, heat gently on the stovetop or in the microwave, but be cautious not to overcook the vegetables.
Nutrition & Diet Analysis (per serving)
Each serving of Mixed Salad Medley contains roughly 467 calories, with 15g protein, 81g carbohydrates, and 10g fat. It is an excellent source of vitamin A (110% of the Daily Value), vitamin C (71% of the Daily Value), and dietary fiber (53% of the Daily Value), and a good source of potassium and calcium. Note that it is relatively high in sodium, at 504mg per serving (22% of the Daily Value).
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 for this recipe. Simply chop and blanch them in boiling water for a few minutes until tender. This will help maintain their color and texture. Just ensure that they are completely cooled before mixing them with the other ingredients.
How can I make this salad spicier?
To add some heat, consider incorporating diced jalapeños or a dash of hot sauce into the marinade. You can also sprinkle some red pepper flakes on top before serving. Adjust the level of spice according to your taste preferences.
Is this salad suitable for a vegan diet?
Yes, this mixed salad medley is suitable for vegan diets as it contains no animal products. Ensure you're using plant-based ingredients for any optional additions, and feel free to explore variations with other vegetables or legumes to suit your preferences.
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).