Make-ahead asian salad
12 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | can | (15-oz) peas; drained |
| 1 | can | (14-oz) bean sprouts; drained |
| 1 | can | (11-oz) white shoe-peg corn; drained |
| 1 | can | (8-oz) sliced water chestnuts; drained |
| 1 | Jar (4.5-oz) sliced mushrooms; drained | |
| 1 | Jar (4 oz) chopped pimento; drained | |
| 1 | large | Green bell pepper; thinly sliced (2 cups) |
| 1 | cup | Sliced celery |
| ¾ | cup | Sugar |
| ½ | cup | Nonfat plain yogurt |
| ½ | cup | Cider vinegar |
| ½ | cup | Water |
| 2 | tablespoons | Red wine vinegar |
| 1 | tablespoon | Light veg. soy sauce |
| 1 | teaspoon | Dry mustard |
| ½ | teaspoon | Salt |
| ½ | teaspoon | Paprika |
| ¼ | teaspoon | Freshly ground black pepper |
| 1 | Clove garlic; crushed | |
Directions
From: AHAGGARD@...
Date: Wed, 03 Jul 96 13:09:51 CST Combine vegetables in large bowl and toss lightly. In separate bowl, combine remaining ingredients; mix well with wire whisk until no lumps remain. Pour marinade over vegetables, stirring gently. Cover and chill overnight. Drain vegetables to serve, or serve salad with a slotted spoon.
Makes 10 cups - 12 to 15 servings, (Per serving) Calories 138 fatfree digest V96 #184
From the Fatfree Vegetarian recipe list. Downloaded from Glen's MM Recipe Archive, .