MIXED VEGGIE SWEET & SOUR SALAD

This post may contain affiliate links. Please read my disclaimer for more info.
Print Friendly, PDF & Email

TSLCMixedVeggieSalad1

This salad is so easy to “fix” and it keeps well in the fridge. I make it and keep it in the refrigerator for my lunch. Would be great to take to work, too. This sweet and sour salad is one you will to keep on hand!

Veggie Salad Ingredients:

1 (16 ounce) bag frozen mixed vegetables of your choice, cooked (I used Kroger Recipe Beginnings Vegetable Soup Mix. Could use fresh veggies, too.)
1 1/2 cups macaroni, cooked or pasta of your choice
1/2 cup onion, chopped  (could use green onions, too)
1/2 cup celery, chopped
1/2 cup green pepper, chopped
1 (15.5 ounce) can kidney beans, rinsed and drained
 
Toss above ingredients in large salad bowl.  Add dressing recipe below.
 

Sweet and Sour Salad Dressing

 
3/4 cup sugar
1 tablespoon flour
1/2 cup apple cider vinegar
1/4 cup water
1 tablespoon Dijon mustard (could use regular yellow mustard)
1 tablespoon butter or margarine.
 
Combine ingredients and heat on stove top until just comes to boil.  Let cool. Pour over vegetable salad.  Makes about 10 servings.  Enjoy!
 
5 from 1 vote
Mixed Veggie Salad with Sweet and Sour Dressing
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
 

This salad is wonderful to make and enjoy for lunch throughout the week. It's a great side dish and perfect for a potluck. 

Course: Salad
Cuisine: American, southern
Keyword: sweet and sour dressing, veggie salad
Servings: 10 servings
Author: The Southern Lady Cooks
Ingredients
  • 1 16 ounce bag frozen mixed vegetables of your choice, cooked (I used Kroger Recipe Beginnings Vegetable Soup Mix. Could use fresh veggies, too.)
  • 1 1/2 cups macaroni cooked or pasta of your choice
  • 1/2 cup onion chopped  (could use green onions, too)
  • 1/2 cup celery chopped
  • 1/2 cup green pepper chopped
  • 1 15.5 ounce can kidney beans, rinsed and drained
  • Sweet and Sour Salad Dressing Ingredients
  • 3/4 cup sugar
  • 1 tablespoon flour
  • 1/2 cup apple cider vinegar
  • 1/4 cup water
  • 1 tablespoon Dijon mustard could use regular yellow mustard
  • 1 tablespoon butter or margarine.
Instructions
  1. Toss salad ingredients in large salad bowl.  Add dressing recipe.
Dressing Instructions
  1. Combine ingredients and heat on stove top until just comes to boil.  Let cool. Pour over vegetable salad.  Makes about 10 servings

Don’t Forget to Pin! 
 
You may also like:
Mexican Bean Salad
Ham and Bean Pasta Salad
Kitchen Sink Salad
 
© The Southern Lady Cooks photos and text – All rights reserved. No copying, posting on other sites, or other uses allowed without written permission of the copyright holder.
Feel free to “share” by clicking on the Facebook, Pinterest or Twitter buttons below.  You can print by clicking on the green printer icon below. 
 

Save

 

17 Comments

  1. Melinda Maarouf says:

    Absolutely delicious and easy to assemble. I took this to a work potluck , and it was literally gone in minutes. The bowl was scraped clean! Thank you for a lovely recipe.

    • The Southern Lady says:

      You are so welcome and thank you for your wonderful comment. So happy they enjoyed this recipe and happy to have you as part of our community.

  2. Peggy curry says:

    Oh my goodness, this was so yummy, love, love, love the sauce…thank you
    I did added one small minced clove of garlic to the sauce, I didn’t have kidney beans so I used drained and rinsed chili beans, hey it gave it a little heat….tossed in some sugar snap peas I had on hand.

  3. Does this taste better if you make it ahead and let it sit over night?

  4. We live in the desert and this is great meal with garlic bread sticks on a Hot Summer Night or for a picnic up on the Mountain! Thanks.

  5. Linda Langdon says:

    Made this today & love it! Very healthy with all the veggies & beans. Has just the right amount of sweet & sour dressing to coat everything. Not a lot of wasted dressing in the bottom of the bowl. I’ll make this one again! Thanks!

  6. YUM this is my dinner table tomorrow night. Will exchange the green pepper for red since neither hubby nor me care that much for green. Thanks for sharing

  7. I just made using brown rice instead of pasta. Tasted great and is gluten free

  8. I was wondering to make this gluten free could you use rice instead of noodles and cornstarch for flour?

  9. this looks very tasty. I love sweet and sour anything…Joe …not so crazy about the sweet. I’ll have to make it for myself. Hope your winter is going well…Spring’s on it’s way.
    Balisha

  10. This looks really good, and easy to make! Thanks for sharing!

  11. Martha Highfill says:

    Thank you for this recipe, I am a southern vegetarian as of a year ago and always looking for ideas. Please post more as you can, thank you Martha.

Leave a Reply

Your email address will not be published. Required fields are marked *

*