"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Vegetable Salad Recipe

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

Barbara Allen
Added: Wednesday, April 30, 2008


1 16 oz. can small sweet peas
1 16 oz. can white shoepeg corn
1 16 oz. can cut green beans
1 large jar diced pimentos
1 cup diced celery
1 white or red onion, diced
1 diced green pepper
1 cup sugar
1/2 cup vinegar
1/2 cup oil
1 tsp. salt
1 tsp. pepper

Drain canned vegetables. Place all veggies in a large bowl. Mix the sugar, vinegar, oil, salt and pepper together and pour over the veggies. Mix well. Marinate in the refrigerator for at least a day before serving. This salad will be good for quite a few days.




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