"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

Fort Morgan Salad Recipe

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Fort Morgan Salad image
Robert Ledbetter

 

This recipe for Fort Morgan Salad, by , is from The Ledbetter Family Cookbook, 4th Edition, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Lucy Younger Ledbetter
Added: Saturday, March 7, 2009

Category:
Category:

Ingredients:  
Ingredients:  
2/3 cup rice vinegar
1/3 cup sugar
3 large ripe tomatoes, cut into wedges
1 large Vidalia onion, thinly sliced into rings
3 cucumbers, peeled and sliced
2 Tablespoons vegetable oil

Directions:
Directions:
Combine vinegar and sugar in a serving bowl and mix. Combine with all ingredients. Refrigerate for 1 - 2 hours and serve.

 

 

 

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