Recipe - Make-Ahead Asian Salad

1 cn (15oz) peas; drained
1 cn (14oz) bean sprouts;
drained
1 cn (11oz) white shoepeg corn;
drained
1 cn (8oz) cut or sliced up water
chestnuts; drained
1 Jar (4.5oz) cut or sliced up
mushrooms; drained
1 Jar (4 oz) chopped pimento;
drained
1 lg Green bell pepper;
thinly cut or sliced up (2 cups)
1 cup Sliced celery
Three fourths cup Sugar
One half cup Nonfat plain yogurt
One half cup Cider vinegar
One half cup Water
2 tablespoon Red wine vinegar
1 tablespoon Light veg. soy sauce
1 teaspoon Dry mustard
One half teaspoon Salt
One half teaspoon Paprika
One fourth teaspoon Freshly ground black pepper
1 Clove garlic; crushed

From: AHAGGARD@TRINITY.EDU

Date: Wed, 03 Jul 96 13:09:51 CST
Combine vegetables in large bowl and toss lightly. In separate bowl,
combine remaining ingredients; mix well with wire whisk until no lumps
remain. Pour marinade over vegetables, stirring gently. Cover and chill
overnight. Drain vegetables to serve, or serve salad with a slotted spoon.

Makes 10 cups 12 to 15 servings, (Per serving) Calories 138

fatfree digest V96 #184

From the Fatfree Vegetarian recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.