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| 1 Dose | (15-oz) peas; drained |
| 1 Dose | (14-oz) bean sprouts; drained |
| 1 Dose | (11-oz) white shoe-peg corn; drained |
| 1 Dose | (8-oz) sliced water chestnuts; drained |
| 1 | Jar (4.5-oz) sliced mushrooms; drained |
| 1 | Jar (4 oz) chopped pimento; drained |
| 1 gross | Green bell pepper; thinly sliced (2 cups) |
| 1 Tasse | celery sliced |
| 3/4 Tasse | sugar |
| 1/2 Tasse | Nonfat plain yogurt |
| 1/2 Tasse | cider vinegar |
| 1/2 Tasse | water |
| 2 Esslöffel | red wine vinegar |
| 1 Esslöffel | Light veg. soy sauce |
| 1 Teelöffel | mustard dry |
| 1/2 Teelöffel | salt |
| 1/2 Teelöffel | paprika |
| 1/4 Teelöffel | black pepper freshly ground |
| 1 | Cloves garlic crushed |
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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.
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