Marinated Vegetable Salad
Serves: 5
Dorothy Marchbanks & Christi Trestrail's recipe
1 can small(baby) peas
1 can shoeped corn (not regular corn)
1 can french style green beans
4 stalks celery diced
1 large green pepper, seeded and chopped
1 red onion, chopped
1 small jar pimientos
1 cup sugar (or equivelant artificial sweetner)
1/2 cup oil
1/3 cup white vinegar
1/2 teaspoon pepper (fresh ground is best)
Dash salt
Dash garlic salt
DRESSING:
Mix sugar(or sweetner), oil, vinegar, pepper, salt and garlic salt together in a small sauce pan.
Bring to a boil and let cool completely.
SALAD:
Drain canned vegetables and mix with celery, green pepper, red onion and pimientos.
Add dressing to the vegetables, stir and let stand overnight. Drain partly and serve.
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