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

Marinated Vegetable Salad Recipe

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

Contributor:  
Contributor:  
Lois Duke
Added: Saturday, February 16, 2008

Category:
Category:

Ingredients:  
Ingredients:  
3/4 c. vinegar
1 c. sugar
1 T. water
1/2 c. vegetable oil
1 tsp. salt
1 tsp. pepper
1 (16-oz) can shoe peg whole corn, drained
1 ( 2-oz) jar pimiento, drained and chopped
1 c. chopped celery
1 green pepper, chopped
1 onion chopped
1 can mushrooms, drained
1 (17-oz.) can english peas, drained
1 (16-oz) can french style green beans,drained

Directions:
Directions:
Combine first 6 ingredients in a medium size saucepan and bring to a boil; stirring to dissolve sugar; cool.
Combine vegetables and stir in vinegar mixture; cover and place in refrigerator for 12 hours-stirring occassionally.

 

 

 

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