"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Tangy Vegetable Salad Recipe

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This recipe for Tangy Vegetable Salad, by , is from Massengale Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Claudette Donaho
Added: Tuesday, January 23, 2007


2 can French Style Green Beans-drained
1 sm can Tiny English Peas-drained
4 sticks Celery-diced
1 med Onion-diced
1 med Green Pepper-diced
1 sm jay Pimentos-drained & diced

1 T Salt
3/4 cup Sugar
1/4 cup Wesson Oil
1/2 cup Wine Vinegar
1 T Water
Dash of Paprika

Mix dressing well and add to well mixed vegetables and marinate overnight. Stir several times after placing in refrigerator. Drain well one hour before serving.




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