"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Picnic Salad Recipe

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This recipe for Picnic Salad, by , is from The New Raymond Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Barby Raymond Jansz
Added: Friday, September 30, 2005

Category:
Category:

Ingredients:  
Ingredients:  
1 can shoe peg corn
1 can tiny English peas
1 can French style green beans
1 large jar pimento, cut up
6 stalks celery, chopped fine
1 large bell pepper, chopped fine
1 red onion, thinly sliced to make rings

Dressing:
1/2 c. vegetable oil
1 c. sugar
3/4 c. white vinegar
1 tsp. salt
1 tsp. pepper

Directions:
Directions:
Bring the oil, sugar, vinegar, salt and pepper to a boil; then cool. Drain canned veggies in collandar. Slowly pour cooled marinade over vegetables. Let marinate at least 24 hours covered in refrigerator. Drain and serve cold.

Number Of Servings:
Number Of Servings:
12
Preparation Time:
Preparation Time:
10 minutes
Personal Notes:
Personal Notes:
You can use either the canned vegetables or frozen vegetables, but this has always been a popular item when the family comes to Galena. This is also a great item for a tailgate party.

 

 

 

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