"Good bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts!"--James Beard

Vegetable Salad Recipe

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This recipe for Vegetable Salad, by , is from THE SMITH FAMILY COOKBOOK, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Sally Gladwell Holton
Added: Monday, December 1, 2008

Category:
Category:

Ingredients:  
Ingredients:  
(Mix all together in large bowl)

1 can of peas-drained
1 can of French style green beans-drained
1 small stock of celery-diced fine
1 medium onion cut fine and 1 small green pepper cut fine
2 ounce jar of pimientos
1 teaspoon salt
2 or 3 carrots - cut real small
1 cup vinegar
1 1/2 cups sugar
1/2 cup cooking oil
2 T. water

Directions:
Directions:
Mix in cooking pan; heat all of this together and pour over salad. Refrigerate 24 hours before serving.

Personal Notes:
Personal Notes:
This comes from my dear friend and mentor, Mary Howerton.

 

 

 

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