 |
Recipe
Chilled Vegetable Salad

Ingredients
1 C sugar 3/4 C cider vinegar 1/2 C vegetable oil 1 Medium-sized green bell pepper, chopped 1 Medium-sized onion, chopped 3 Celery ribs, sliced 1 (7 oz. ) Jar diced pimento, undrained 1 (15.5 oz.) Can small sweet peas, drained 1 (14.5 oz) Can French-cut green beans, drained 1 (11 oz) Can white shoepeg corn, drained 1/4 Tsp salt/pepper Directions
Here's a refreshing salad popular with my summer diners. Serve it with just about anything from the grill or oven. It's a hit with both vegetarians and meat eaters!
Bring first 3 ingredients to a boil in small saucepan over medium heat; cook, stirring often, 5 minutes or until sugar dissolves. Remove dressing from heat, and cool for 30 minutes. Stir together chopped bell pepper and next 8 ingredients in a large bowl; gently stir in dressing. Cover and chill the salad for 8 hours. Serve with a slotted spoon. Salad may be stored in the refrigerator for several days.
Yield: 8 cups I sometimes add veggies I'm in the mood for at the moment, like black peas. Forward to a Friend Print this Page
|
 |