Vegetable Salad And Dressing
A vibrant vegetable salad with a tangy dressing, featuring fresh and canned ingredients that are perfect for a light, refreshing side or casual gathering.
Ingredients
Instructions
- Mix the drained French-style green beans, English peas, whole kernel corn, chopped pimentos, chopped bell pepper, chopped celery, and chopped onion in a large bowl.
- In a separate bowl, combine vinegar, sugar, salad oil, water, and salt. Stir until the sugar and salt are dissolved.
- Pour the dressing over the vegetable mixture and toss gently to coat evenly.
- Cover and refrigerate for at least one night to allow flavors to meld.
- Serve chilled. Will keep in refrigerator for up to 3 weeks.
Tips & Substitutions
For a vibrant flavor boost, consider adding fresh herbs like parsley or dill to the salad. If you prefer a lower sugar option, you can reduce the sugar in the dressing or substitute with a sugar alternative. Canned vegetables can be swapped for fresh when in season, just blanch them lightly before mixing. This recipe is versatile and can easily be adjusted for dietary preferences, including vegan recipes.
Serving Suggestions
This salad is perfect as a side dish for grilled meats or alongside sandwiches like Fena'S Onion Sandwiches. It makes a great addition to potlucks and picnics, offering a refreshing contrast to heavier dishes. For a complete meal, pair it with a slice of Cedar Key Hoe Cake Bread or serve it as a light lunch with a fruit salad like Fresh Strawberry Or Peach Pie.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator. The salad will develop deeper flavors as it sits, making it an excellent dish for meal prep. It will keep well for up to 3 weeks. If you prefer a fresher taste, consume within the first week. No reheating is necessary; serve it chilled directly from the fridge.
Nutrition & Diet Analysis (per serving)
Each serving of Vegetable Salad And Dressing contains roughly 581 calories, with 9g protein, 78g carbohydrates, and 27g fat. It is an excellent source of vitamin C (90% of the Daily Value), vitamin A (83% of the Daily Value), and dietary fiber (43% of the Daily Value), and a good source of protein and potassium. Note that it is relatively high in sodium, at 1074mg per serving (47% 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, you can use frozen vegetables for a fresher taste. Just make sure to thaw and drain them well before mixing them into the salad. This option is great if you want to avoid canned vegetables and enjoy a crispier texture.
How can I make this salad more filling?
To make the salad more filling, consider adding protein sources like chickpeas, diced chicken, or tofu. This addition not only enhances the nutritional profile but also makes it a more substantial dish suitable for a main course.
Is there a way to make the dressing less tangy?
If you find the dressing too tangy, you can reduce the amount of vinegar or increase the sugar slightly to balance the flavors. Alternatively, adding a bit of honey can also help mellow the acidity while providing a natural sweetness.
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).