May is Pimento Month...who knew?
This is an old recipe with pimentos in it that I tried to make a wee bit more healthy for us
by substituting Splenda® for the sugar & cutting back on the amount of oil.
I marinate it in a medium sized Tupperware bowl &
try to remember to toss & turn it a few times so as
to make sure all the veggies are well covered.
Marinated Veggie Side Salad
- 1 can of green beans, drained
- 1 can of baby peas, drained
- 1 can of shoe peg corn, drained
- 1 jar of pimentos, drained
- 1 green pepper, chopped
- 1 cup celery, chopped
- 1/2 cup onion, chopped
Toss all of the above together in a container with a tight seal.
Pour cooled marinade over all. (recipe below)
Refrigerate overnight.
Marinade
Pour cooled marinade over all. (recipe below)
Refrigerate overnight.
Marinade
1 tsp. salt
1 Tbsp. water
3/4 cup apple-cider vinegar
1/2 cup sugar, or you may substitute equal amt. of Splenda®
1/2 cup vegetable oil (I use a wee bit less...most of it stays in the bowl, anyway)
Boil marinade ingredients for a few minutes to dissolve sugar.
It is not necessary to boil if using Splenda®.
Just heat until dissolved.
Cool & pour over veggies. Refrigerate overnight.
I'll be linking to Michael Lee's beautiful blog,1 Tbsp. water
3/4 cup apple-cider vinegar
1/2 cup sugar, or you may substitute equal amt. of Splenda®
1/2 cup vegetable oil (I use a wee bit less...most of it stays in the bowl, anyway)
Boil marinade ingredients for a few minutes to dissolve sugar.
It is not necessary to boil if using Splenda®.
Just heat until dissolved.
Cool & pour over veggies. Refrigerate overnight.
Designs by Gollum
for Foodie Friday
Thank to ML for hosting this fun foodie frenzy each week and
thank YOU for stopping by The Gazebo House.
You're welcome to visit anytime...I always make enough to share!
fondly,
Rett
I love the way you have tweaked the recipe to make it healthier. Such a great summer salad. Isn't it fun to have different foods for the seasons. This makes me want to take a picnic!
ReplyDeleteWhat a delicious salad, Rett! I love having something like this in the fridge so when I want a snack I have something healthy all ready to eat. Using Splenda is a great idea.
ReplyDeleteYour photo is so pretty it makes my mouth water for a bowl of your yummy salad.
This looks great Rett, like a variation of the old three bean salad! Don't hesitate to cut back on the veggie oil (I've eliminated it from all "pickle" salads I make. I'll only add olive oil to tomato based salads because it brings flavor.)
ReplyDeleteI haven't tried saving peonies for later in the season, but I am excited to try adding food die to the water to see if I can tint the edges of the white ones:@)
Rett,
ReplyDeleteI love side dishes like this! Beautiful photograph my friend. This week I hope to update side bar to get some "special" buttons on!
Carol
Your salad sounds yummy and it hasn't been that long since I ate supper. I use splenda in my cooking with having two diebetics in the house. I love how you tweaked your salad. I am guilty of that at times. Have a great day. Your Missouri Friend.
ReplyDeleteThis sounds good, a bit of a twist on the tradition bean salad. Thanks I will definately try it! Have a great day.
ReplyDeleteI had no idea, but pimento is a favorite around here. Guess I'll need to do something to celebrate! ;-)
ReplyDelete~ Sarah
Looks wonderful Rett, right up my ally. Thanks for sharing your altered more healthy recipe.
ReplyDeleteNice summer salad. I make one similar. Instead of green geans I use a can of red beans. I try to substitute Splenda whenever I can as well. Have a wonderful day Rett!
ReplyDelete