Title: Make-Ahead Asian Salad
Categories: Salad
Yield: 12 Servings

1 cn (15-oz) peas; drained
1 cn (14-oz) bean sprouts;
-drained
1 cn (11-oz) white shoe-peg corn;
-drained
1 cn (8-oz) sliced water
-chestnuts; drained
1 Jar (4.5-oz) sliced
-mushrooms; drained
1 Jar (4 oz) chopped pimento;
-drained
1 lg Green bell pepper;
-thinly sliced (2 cups)
1 c Sliced celery
3/4 c Sugar
1/2 c Nonfat plain yogurt
1/2 c Cider vinegar
1/2 c Water
2 tb Red wine vinegar
1 tb Light veg. soy sauce
1 ts Dry mustard
1/2 ts Salt
1/2 ts Paprika
1/4 ts 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.