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Vegetable Salad Recipe

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This recipe for Vegetable Salad, by , is from The Stephen Family Cookbook 2005, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Nona Thompson
Added: Wednesday, June 1, 2005

Category:
Category:

Ingredients:  
Ingredients:  
1 can bean sprouts, 1 small can white shoe peg corn, 1 small can tiny green peas, 1 can french style green beans, 1 can water chestnuts thinly sliced, 1 can sliced mushrooms, 1 head cauliflower, separated into tiny flowerets, 6 carrots finely diced, 1 red onion chopped, 1 small jar diced pimento, 1 bell pepper diced, 6 tsp salt, 2 1/2 c. white vinegar,
1 1/2 c. sugar, 1 c. salad oil.

Directions:
Directions:
Drain all canned vegetables. Combine all ingredients and refrigerate. Keeps well, flavor is enhanced by refrigeration.

Number Of Servings:
Number Of Servings:
25
Preparation Time:
Preparation Time:
30 minutes

 

 

 

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