"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

Marinated Vegetable Salad Recipe

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This recipe for Marinated Vegetable Salad, by , is from Eagles in the Kitchen, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Marina Morris
Added: Wednesday, October 28, 2009


3/4 cup white vinegar
1/2 cup vegetable oil
1 cup sugar
1 tsp. salt
1 tsp. pepper
1 (11-oz) can white shoepeg corn, drained
1 (14.5-oz) can french-style green beans, drained
1 cup diced green bell pepper (any color)
1 cup diced celery
1 cup chopped white onion
1 (2-oz) jar diced pimiento, drained

Bring first 5 ingredients to a boil in a small saucepan over medium-high heat, stirring until sugar dissolves. Cool.
Combine corn and next 6 ingredients in a bowl; stir in vinegar mixture. Chill 8 hours; drain before serving. Makes 10-12 servings.




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