Vinaigrette salad

Vinaigrette salad

Ingredients/Components

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

How to make vinaigrette salad:

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

Recipe categories: For large groups, < 15 mins, Salads.