"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Chilled Vegetable Salad Recipe

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

Contributor:  
Contributor:  
Ginger Paris
Added: Saturday, February 5, 2011

Category:
Category:

Ingredients:  
Ingredients:  
1 cup sugar
3/4 cup cider vinegar
1/2 cup vegetable oil
1 medium-size green bell pepper, chopped
1 medium onion, chopped
3 celery ribs, sliced
1 (7-ounce) jar diced pimiento, undrained
1 (15 1/4-ounce) can small sweet green peas, drained
1 (14 1/2-ounce) can French-cut green beans, drained
1 (11-ounce) can white shoepeg corn, drained
1/2 teaspoon salt
1/4 teaspoon pepper

Directions:
Directions:
Bring first 3 ingredients to a boil in small saucepan over medium heat; cook, stirring often, 5 minutes or until sugar dissolves.
Remove dressing from heat, and cool 30 minutes.

Stir together chopped bell pepper and next 8 ingredients in a large bowl; gently stir in dressing.
Cover and chill salad for 8 hours.
Serve with a slotted spoon.
Keeps well in an airtight container in the refrigerator for a week or more.

Number Of Servings:
Number Of Servings:
8 cups
Personal Notes:
Personal Notes:
A favorite summer salad - taken more than once to the Wright family reunion

 

 

 

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