It's an old recipe and yes, if you look closely, it uses, errr, dare I say? canned corn and canned peas. The note on the recipe card is dated 1986 and reads, "too much oil": even then I was 'Alanna-sizing' recipes with reduced fat.
This time, I dramatically:
- increased the crunch factor with extra celery and carrot
- reduced the sugar by a quarter (by half was too much)
- reduced the oil by half.
The balance, I think, tastes light and perfect. That said, the pea/corn combination added up to more calories and Weight Watchers points -- and carbs -- than I'd have guessed. This makes it best for small portions.
I love 'refrigerator salads' that keep in the frig for several days for easy additions to quick suppers and fast lunches.
~ more refrigerator salad recipes ~
MARINATED VEGETABLE SALAD
Hands-on time: 15 minutes
Time to table: 24 hours minutes (this batch was made 3 days before serving and turned once a day)
Makes 3 cups
COMBINE MOST OF THE VEGETABLES (for more detail, see below)
15 ounce can white corn, drained
2 ribs celery, diced (another would be good)
1 carrot, peeled and grated (another would be good)
1 bunch green onion, chopped
ADD THE DRESSING
1/2 cup vinegar
3 tablespoons sugar
2 tablespoons olive oil
Salt & pepper to taste
ADD THE TENDER PEAS
15 ounce can LeSeur small green peas, drained
Combine all the ingredients except the peas and stir until well combined. Gently, so not to mash, stir in the peas. Refrigerate at least 24 hours before serving. Enjoy!
Per Half Cup Serving: 186 Cal (23% from Fat, 11% from Protein, 66% from Carb); 5 g Protein; 5 g Tot Fat; 1 g Sat Fat; 33 g Carb; 6 g Fiber; Net Carb 27; 40 mg Calcium; 1 mg Iron; 404 mg Sodium; 0 mg Cholesterol, Weight Watchers 3 points
CREDIT WHERE CREDIT'S DUE
Shirley Y, an Iowa farm homemaker