Special Kansas Salad
A vibrant, tangy salad combining canned and fresh vegetables with a sweet and sour dressing, perfect for picnics, potlucks, or a refreshing side dish for any meal.
Ingredients
Instructions
- Drain canned vegetables and mix in a large mixing bowl.
- Combine vinegar, oil, salt, and sugar to make the dressing.
- Mix all fresh vegetables with the drained canned vegetables.
- Add the vinegar, oil, and sugar mixture to the vegetables in the bowl.
- Chill several hours or overnight before serving.
- Toss ingredients together well and drain, if desired.
Tips & Substitutions
For a twist on this salad, try adding diced avocado or swapping out the green beans for fresh asparagus. You can also use apple cider vinegar for a different flavor profile. If you're short on time, pre-diced vegetables can save you prep time. To make it vegan, ensure your sugar is vegan-friendly and use a plant-based salad oil.
Serving Suggestions
This salad is perfect for potlucks and pairs beautifully with Kaiser Rolls or grilled meats. Serve it alongside dishes like the 1956 Bangor Club Barbecue Sauce for a complete meal. For a light lunch, consider adding a protein like chickpeas or grilled chicken to make it more filling. Enjoy it as a refreshing side during summer gatherings.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. The flavors will continue to meld, making it taste even better the next day. If you need to reheat, do so gently on the stove, but this salad is best enjoyed cold. Avoid reheating if possible, as it is a chilled dish.
Nutrition & Diet Analysis (per serving)
Each serving of Special Kansas Salad contains roughly 746 calories, with 7g protein, 66g carbohydrates, and 51g fat. It is an excellent source of vitamin A (65% of the Daily Value), vitamin C (37% of the Daily Value), and dietary fiber (32% of the Daily Value), and a good source of iron and protein. Note that it is relatively high in sodium, at 2486mg per serving (108% 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 frozen vegetables instead of canned?
Yes, frozen vegetables can be a great substitute! Just make sure to thaw and drain them well before mixing with the other ingredients. Frozen peas and green beans retain their flavor and texture well, making them a convenient and fresh option for this salad.
How can I make this salad spicier?
To add some heat, consider incorporating diced jalapeños or a splash of hot sauce into the dressing. You could also sprinkle in some red pepper flakes when mixing the salad. Adjust the spice level to your taste for a zesty twist on this classic recipe.
Is this salad suitable for meal prep?
Absolutely! This salad is an excellent choice for meal prep as it stores well and the flavors develop over time. Just make sure to keep the dressing separate until you're ready to eat, to maintain the freshness of the vegetables. Portion it out for easy grab-and-go meals throughout the week.
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).