Legacy Recipe: Skroodle Salad

“In the good ole summertime” the heat can get us down. The thought of cooking a large meal sounds like torture, but this salad recipe I’m sharing today is so good and filling. I’ve had it for years but it first appeared in the Metropolis Planet, my hometown newspaper. A woman named Linda Adam won a recipe contest with this recipe!  It’s perfect for a meal (and perfect for a post since I’m overloaded with work to do). I hope you enjoy it!!

SKROODLE SALAD

1 can red beans (black beans will work too)

1 can mixed vegetables (or one pkg.frozen vegetables thawed slightly)

1 package (8 oz) skroodle noodles (any fairly small noodle will work)

1 small jar pimentos

1 cup chopped bell peppers (any color)

½ cup chopped onion

½ cup chopped celery

Sauce: 

1½  teaspoon celery seed

1½ teaspoon salt

1 Tablespoon butter

1½ cup sugar (I use part Stevia and part sugar)

1 cup vinegar

3 teaspoons flour

3 teaspoons dry mustard

Cook noodles and drain; 

Add red beans and mixed vegetables (drained), bell peppers, celery, onion and pimentos.

Cook celery seed, salt, margarine, sugar, vinegar, flour and dry mustard until bubbly and thickened.

Pour over noodle and vegetable mixture and mix thoroughly.

Refrigerate overnight and enjoy the next day.

I hope you enjoy this cool salad while the weather is so hot! When the snow flies, I’ll share one of my hot recipes.

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Author: Donna Faughn