You are here

Fresh Marinated Vegetable Salad

southern.chef's picture
  Peas 1 1⁄2 Cup (24 tbs)
  Water 1 Cup (16 tbs)
  Corn 1 1⁄2 Cup (24 tbs) (Cut From Cob)
  Water 1⁄4 Cup (4 tbs)
  Thinly sliced carrots 1⁄2 Cup (8 tbs)
  Chopped celery 1⁄2 Cup (8 tbs)
  Chopped dill pickle 1⁄2 Cup (8 tbs)
  Vegetable oil 1⁄3 Cup (5.33 tbs)
  Cider vinegar 1⁄3 Cup (5.33 tbs)
  Sugar 1 Tablespoon
  Diced onion 1 Teaspoon
  Salt 1⁄2 Teaspoon
  Pepper 1⁄8 Teaspoon

Combine peas and 1 cup water in a medium saucepan.
Bring to a boil, cover and reduce heat.
Cook 30 to 35 minutes or just until peas are tender; drain.
Combine corn and 1/4 cup water in a medium saucepan.
Bring to a boil, cover and reduce heat.
Simmer 7 to 8 minutes or just until corn is tender; drain.
Combine peas, corn, carrots, celery, and pickle in a bowl, set aside.
Combine remaining ingredients in a jar.
Cover tightly, and shake.
Pour over vegetables, toss.
Cover and chill 3 hours.

Recipe Summary


Rate It

Your rating: None
Average: 4.1 (13 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 196 Calories from Fat 91

% Daily Value*

Total Fat 10 g15.9%

Saturated Fat 1.4 g6.8%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 221.8 mg9.2%

Total Carbohydrates 23 g7.6%

Dietary Fiber 3.4 g13.7%

Sugars 4.3 g

Protein 4 g7.3%

Vitamin A 37.6% Vitamin C 19.6%

Calcium 1.9% Iron 5.9%

*Based on a 2000 Calorie diet

Fresh Marinated Vegetable Salad Recipe