| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Asian |
Salad |
12 |
Servings |
INGREDIENTS
| 1 |
cn |
(15-oz) peas; drained |
| 1 |
cn |
(14-oz) bean sprouts; drained |
| 1 |
cn |
(11-oz) white shoe-peg corn; drained |
| 1 |
cn |
(8-oz) sliced water chestnuts; drained |
| 1 |
|
Jar (4.5-oz) sliced mushrooms; drained |
| 1 |
|
Jar (4 oz) chopped pimento; drained |
| 1 |
lg |
Green bell pepper; thinly sliced (2 cups) |
| 1 |
c |
Sliced celery |
| 3/4 |
c |
Sugar |
| 1/2 |
c |
Nonfat plain yogurt |
| 1/2 |
c |
Cider vinegar |
| 1/2 |
c |
Water |
| 2 |
tb |
Red wine vinegar |
| 1 |
tb |
Light veg. soy sauce |
| 1 |
ts |
Dry mustard |
| 1/2 |
ts |
Salt |
| 1/2 |
ts |
Paprika |
| 1/4 |
ts |
Freshly ground black pepper |
| 1 |
|
Clove garlic; crushed |
INSTRUCTIONS
From: AHAGGARD@TRINITY.EDU
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, http://www.erols.com/hosey.
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