This charming vintage "Homestead Salad" recipe hails from the handwritten archives of Southern kitchens, where hearty vegetables and tangy dressings came together in beloved cold salads served at family gatherings, potlucks, and church picnics. Passed down through generations, it combines convenience (frozen vegetables and canned beans) with homemade goodness. Its distinctive sweet-tangy dressing and crisp veggie medley make it both nostalgic and delightfully refreshing.
Ingredients
Salad:
- 1 lb frozen mixed vegetables
- 4 stalks stalks celery (chopped)
- 1 medium onion (medium, chopped)
- 16 oz kidney beans (drained and rinsed)
- 4 oz pimentos (chopped)
- Salt to taste
Dressing:
- ¾ cup sugar
- 1 tsp flour
- 1 tsp mustard
- ½ cup vinegar
Instructions
Step 1: Prepare Vegetables
- Cook frozen mixed vegetables according to package directions.
- Drain well and let cool.
Step 2: Mix Salad Base
- In a large bowl, combine cooked vegetables, chopped celery, onion, kidney beans, and chopped pimentos.
- Add salt to taste and mix gently.
Step 3: Make Dressing
- In a small saucepan, combine sugar, flour, mustard, and vinegar.
- Bring to a boil and cook until slightly thickened.
- Let cool slightly.
Step 4: Combine and Chill
- Pour cooled dressing over the vegetable mixture and toss to coat evenly.
- Refrigerate at least 24 hours before serving for best flavor.
Tips
- Use canned mixed vegetables if in a pinch, just rinse and drain.
- Add chopped bell peppers or green beans for color and crunch.
- Replace sugar with honey for a more natural sweetness.
- Use apple cider vinegar for a deeper tangy flavor.
Nutrition
Calories: 195kcalCarbohydrates: 42gProtein: 7gFat: 1gSaturated Fat: 0.1gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 0.1gSodium: 39mgPotassium: 399mgFiber: 7gSugar: 20gVitamin A: 3258IUVitamin C: 22mgCalcium: 37mgIron: 3mg
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