Make-ahead asian salad

Yield: 12 Servings

Measure 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 \N Jar (4.5-oz) sliced mushrooms; drained
1 \N 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 \N Clove garlic; crushed

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, .

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