Make-Ahead Asian Salad
| Yield: | 12 Servings |
| Categories: | Salad |
| 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 |
Advertisement