"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Chilled Vegetable Salad Recipe

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Chilled Vegetable Salad image
Clyde "Holly" & Armenta Scott Hollenshead

 

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

Contributor:  
Contributor:  
Armenta Scott Hollenshead
Added: Sunday, April 5, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 c. sugar
3/4 c. cider vinegar
1/2 c. vegetable oil
1 med. sized green bell pepper, chopped
1 med. onion, chopped
3 celery ribs, sliced
1 (7-oz.) jar pimiento, undrained
1 (15 1/4-oz.) can sm. sweet green peas, drained
1 (14 1/2-oz.) can French cut green beans, drained
1 (11-oz.) can white shoepeg corn, drained
1/2 tsp. salt
1/4 tsp. pepper

Directions:
Directions:
Bring first 3 ingredients to a boil over med. heat; cook, stirring, 5 min. or until sugar dissolves. Remove from heat. Cool 30 min. Stir together the chopped bell pepper and rest of ingredients. Gently stir in cooked dressing. Cover and chill salad for 8 hr. Salad may be stored in an airtight container in refrigerator for several days.

Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
30 minutes, excluding cooling time
Personal Notes:
Personal Notes:
Armenta was the wife of the late Clyde "Holly" Hollenshead & the daughter-in-law of the late T. F. & Katie (Miller) Hollenshead. Wanna Beth (Sanders) Bonde provided this recipe in Armenta's memory. She made it regularly for family gatherings "on the hill" in Ruple.

 

 

 

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