Overnight Vegetable Salad Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
1 can: Tiny green peas, drained, 16 oz.
1 can: French-style green beans, drained, 16 oz.
1 can: Shoe peg white corn, drained, 11 oz.
1 medium: Onion, finely chopped
3/4 cup: Finely chopped celery,
2 tbsp: Chopped pimentos, optional
3/4 cup: Sugar,
1/2 cup: Vegetable oil,
1/2 cup: White wine vinegar,
1/2 tsp: Salt,
1/2 tsp: Pepper,
Directions:
In a large bowl, combine peas, beans, corn, onion, celery and
pimentos. In a large saucepan, combine remaining ingredients; heat
and stir until sugar dissolves. Pour over vegetables. Cover and
refrigerate overnight. Yield: 10-12 servings.
Note: Salad will keep for several days stored in a covered container
in the refrigerator.
SOURCE:*Jackie Carlile, Bakersfield, CA, Reminisce Sept./Oct. 93
POSTED BY: Jim Bodle 5/94 From: Jim Bodle Date: 07 May 94
Source from luhu.jp
pimentos. In a large saucepan, combine remaining ingredients; heat
and stir until sugar dissolves. Pour over vegetables. Cover and
refrigerate overnight. Yield: 10-12 servings.
Note: Salad will keep for several days stored in a covered container
in the refrigerator.
SOURCE:*Jackie Carlile, Bakersfield, CA, Reminisce Sept./Oct. 93
POSTED BY: Jim Bodle 5/94 From: Jim Bodle Date: 07 May 94
Source from luhu.jp