This Mixed Vegetable Salad Is Perfect For Many Occasions And The Dressing Will Keep Indefinitely

Not all salads are made of green leafy vegetables! This mixed vegetable salad is a perfect example of a salad for those who aren't fond of lettuce! It goes well with everything from burgers to steak, poultry to fish. It is also perfect for potlucks, pitch-ins, reunions, or just a good family meal at home. Having trouble getting in the needed servings of veggies a day? Let this salad help. The dressing for this salad is also good on other salads. When stored in the refrigerator in an airtight container, this dressing will last indefinitely. For diabetics or others watching their sugar intake, substitute one cup of Splenda granular for the sugar in the dressing.

MIXED VEGETABLE SALAD
Another old recipe from my Southern Indiana roots.

1 can green beans
1 can kidney beans
1 can peas
1 can lima beans (not butter beans)
1/2 cup diced onion
2 cups diced celery
1 cup diced green bell pepper
3 tbsp pimento

Drain the green beans, kidney beans, the peas, and lima beans. Mix the beans and peas together lightly. Add the onion, celery, bell pepper, and pimento; toss the mixture to blend well and set aside.

1 cup sugar
2 tbsp cornstarch
1/2 tsp salt
dash of freshly ground pepper
1 cup vinegar
1/2 cup water
2 tbsp mustard

In a medium saucepan combine the sugar, cornstarch, salt, and pepper. Stir in the vinegar, water, and mustard. Cook over medium heat until the mixture boils, stirring frequently. Pour dressing over the vegetable mixture until well coated. Store any leftover dressing in the refrigerator in a covered container. It will keep indefinitely.

Enjoy!