This salad is so easy to “fix” and it keeps well in the fridge. I make it and keep it in the refrigerator for my lunch. Would be great to take to work, too. This sweet and sour salad is one you will to keep on hand!
Veggie Salad Ingredients:
1 (16 ounce) bag frozen mixed vegetables of your choice, cooked (I used Kroger Recipe Beginnings Vegetable Soup Mix. Could use fresh veggies, too.)
1 1/2 cups of uncooked pasta
1/2 cup onion, chopped (could use green onions, too)
1/2 cup celery, chopped
1/2 cup green pepper, chopped
1 (15.5 ounce) can kidney beans, rinsed and drained
Cook pasta according to directions. Toss above ingredients in large salad bowl and add cooked pasta. Add dressing recipe below.
Sweet and Sour Salad Dressing
3/4 cup sugar
1 tablespoon flour
1/2 cup apple cider vinegar
1/4 cup water
1 tablespoon Dijon mustard (could use regular yellow mustard)
1 tablespoon butter or margarine.
Combine ingredients and heat on stovetop until just comes to boil. Let cool. Pour over vegetable salad. Makes about 10 servings.Are you reading our digital magazine, Front Porch Life? It’s full of great new recipes, country living, fantastic people, southern charm, cooking tips and so much more. We send it directly to your email so you can start reading, cooking and relaxing immediately! This is our premium content not found on our website. Join 1000’s of others today and start enjoying our magazine!
Mixed Veggie Salad with Sweet and Sour Dressing
This salad is wonderful to make and enjoy for lunch throughout the week. It’s a great side dish and perfect for a potluck.
Servings: 10 servings
- 1 16 ounce bag frozen mixed vegetables of your choice, cooked (I used Kroger Recipe Beginnings Vegetable Soup Mix. Could use fresh veggies, too.)
- 1 1/2 cups pasta
- 1/2 cup onion chopped (could use green onions, too)
- 1/2 cup celery chopped
- 1/2 cup green pepper chopped
- 1 15.5 ounce can kidney beans, rinsed and drained
- Sweet and Sour Salad Dressing Ingredients
- 3/4 cup sugar
- 1 tablespoon flour
- 1/2 cup apple cider vinegar
- 1/4 cup water
- 1 tablespoon Dijon mustard could use regular yellow mustard
- 1 tablespoon butter or margarine.
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