Lunch: Marinated Vegetable Salad

Recipe by Trisha Yearwood A beautiful, colorful, 100-calorie salad that's perfect for summer.

Ingredients

1 c. red wine vinegar
1/2 c. sugar
1/2 c. olive oil
1 tsp. salt
1 bag frozen peas
1 bag frozen cut green beans
2 small sweet onions
1 jar pimiento peppers
1 red pepper
1 1/2 c. finely chopped celery

Instructions

In 2 quart saucepan, heat red wine vinegar and sugar to boiling on high. Stir in olive oil and salt; set aside to cool.
In large glass or ceramic bowl, combine peas, green beans, pimiento peppers, sweet onions, red pepper, and celery.
Pour vinegar mixture over vegetables; cover with plastic wrap; refridgerate 24 hours to marinate.
Serve with slotted spoon.

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