Canned Vegetable Salad Recipe
Yield: 8 ServingsRecipe by luhu.jp
Ingredients:
17 ounce: Corn, canned
16 ounce: Green beans, canned --
French style,
8 1/2 ounce: Peas, canned
2 ounce: Pimientos, chopped
4 Stalks: celery, chopped
1 each: Green pepper, chopped
1 each: Onion, chopped
2/3 cup: Vegetable oil,
2 tbsp: Water,
1 1/2 cup: Sugar,
Directions:
Combine corn, green beans, pimiento, celery, green pepper, and onion
in a large bowl, tossing lightly. Cover and refrigerate 1 hour.
Combine vinegar, oil, water, and sugar; mix well. Pour over vegetable
mixture. Cover and refrigerate at least 24 hours. Drain and serve in
a lettuce-lined bowl.
Recipe By : Barbara Davis
From: Janice Springer <75451.2725@compudate: 28 Nov 95 09:28:35 Est
Source from luhu.jp
in a large bowl, tossing lightly. Cover and refrigerate 1 hour.
Combine vinegar, oil, water, and sugar; mix well. Pour over vegetable
mixture. Cover and refrigerate at least 24 hours. Drain and serve in
a lettuce-lined bowl.
Recipe By : Barbara Davis
From: Janice Springer <75451.2725@compudate: 28 Nov 95 09:28:35 Est
Source from luhu.jp