VEGETABLE SALAD
The very first place other than a library I went to for researching was Kathryn Hallett's to go through one of our families together. She fixed me lunch and this was the salad. Wasn't sure I'd like it but it's one of my all-time favs.
Dressing: 1 1/4 C. Sugar (I use splenda)
2 T. Flour
3/4 C. Vinegar
Cook until thickens and cool, then add 2 T. Mustard. Also can add salt to taste but it has a good taste with what's in it :)
Two, 10-oz pkg frozen mixed vegetables. Cook according to directions on pkg - cool and drain.
Add to this: 6 stalks celery & one green pepper, cut-up.
Add a small onion, cut-up and one can red beans.
Add the dressing and refrigerate 12 hours before serving. Great since it's made ahead and ready for company :)
AND ... another Veggie Salad that is easy
By Becky Neideffer
Chop as many different vegetables as you like in fiaqlry large pieces. I use cauliflower, broccoli, mushrooms, black olives, tomatoes, onions and celery.
Mix and pour dressinger over the vegetables. Keeps Well
Dreeing: ½ C. Oil
½ C. Wine Vinegar
3 tsp. Good Seasons Italian Dressing
Salt & Pepper