Vinaigrette Salad Recipe

Name: Vinaigrette Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 Granny Smith apples; 1 can mixed vegetables (Veg-All); 4 carrots (fresh), cooked; 4 garlic pickles/half sour; 1 medium onion; 1 c. navy beans; 1 c. small peas; 1 bunch fresh beets, cooked; 1/2 c. mayonnaise; 1/2 c. sour cream; 1 tsp. lemon juice

Servings: persons

3 Granny Smith apples
1 can mixed vegetables (Veg-All)
4 carrots (fresh), cooked
4 garlic pickles/half sour
1 medium onion
1 c. navy beans
1 c. small peas
1 bunch fresh beets, cooked
1/2 c. mayonnaise
1/2 c. sour cream
1 tsp. lemon juice

1
Soak beans overnight.
2
Next day, cook well.
3
All vegetables should be diced.
4
Drain after cooking.
5
(Do not dice peas.)
6
Also dice pickles.
7
Apples should be diced; leave skin on.
8
Saute onions in little oil.
9
Cook all the vegetables.
10
Let them cool.
11
Mix all vegetables, pickles and beans together.
12
Mix in sour cream, lemon juice and mayonnaise.
13
Serve plain or with meats, just like you would potato salad.

624

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 3 Granny Smith apples, 1 can mixed vegetables (Veg-All), 4 carrots (fresh), cooked, 4 garlic pickles/half sour, and more.

Yes, Vinaigrette Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Vinaigrette Salad

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