"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Chilled Vegetable Salad Recipe

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This recipe for Chilled Vegetable Salad, by , is from Mallory and Carrie's Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Karen Trickett
Added: Wednesday, June 18, 2008


1 C. sugar
3/4 C. cider vinegar
1/2 C. vegetable oil

1 med. onion, chopped
3 celery ribs, chopped
1 (7oz) jar diced pimento; undrained
1 can LaSeur peas; drained
1 can french cut green beans; drained
1 can white shoepeg corn; drained
1/2 tsp. salt
1/4 tsp. pepper

1) To make dressing: bring the first 3 ingredients to a boil in a small saucepan. Cook, stirring often, for 5 min. or until sugar dissolves. Remove dressing from heat and allow to cool 30 min.

2) Stir together the rest of the ingredients in a large bowl. Gently stir in dressing. Cover and chill for at least 8 hours. Serve with a slotted spoon.

Number Of Servings:
Number Of Servings:
8 Cups




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