Friday, May 16, 2008

Ramona's Garden Veggie Salad

This is another recip from my friend Ramona, the great cook who gave us Butterfly Salad . It's a winner. I fixed part of it with celery, part without, as hubby isn't a celery lover. I actually preferred it without the celery, also. The original recipe calls for sugar, I used Splenda instead - worked great! There is no oil in this, so it's really WW points friendly.

~ jan

Garden Veggie Salad

1 pkg. frozen mixed vegetables 20-24 ounce package (i used 2-16 ounce packages), cooked and drained
1 16 ounce can red kidney beans drained
1 can chopped pimentoes, drained
1 cup of chopped celery
1 cup chopped onion

1 egg
1 cup Splenda
1 teaspoon salt
1.5 tbs. flour
1 tbls. yellow mustard
1/2 cup vinegar
1/3 cup water -

Beat egg with fork, add sugar salt flour and mustard, beat until smooth - stir in vinegar and water until smooth, cook over medium heat until thickened, let cool and pour over veggies and stir well - chill several hours or overnight.