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Marinated Vegetable Salad

Ingredients

  • 1 16-ounce can tiny green peas
  • 1 12-ounce can tiny white shoe peg corn
  • 1 16-ounce can French-style green beans
  • 1 medium onion chopped
  • 3/4 cup finely chopped celery
  • Add chopped pimento, red bell pepper or diced mozzarella cheese as desired

Sweet and Sour Dressing:

  • 1/2 cup salad oil
  • 1/2 cup wine vinegar
  • 3/4 cup sugar
  • 1 teaspoon salt
  • 1/2 teaspoon fresh ground pepper
  1. First make the dressing by combining all the dressing  ingredients in a saucepan and heat to boiling.  Cool.
  2. Drain the canned vegetables well and combine with remaining ingredients.
  3. Pour dressing over all. Mix well. Let sit in the refrigerator  for 24 hours before serving.

Note: Salad should keep for several weeks in refrigerator.

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