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Picnic Salad Recipe

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

Contributor:  
Contributor:  
Marilynn Vannucci
Added: Monday, January 2, 2006

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 the canned veggies in a collandar; place in a large bowl. Slowly pour the cooled marinade over vegetables; cover and let marinade in the refrigerator for at least 24 hours. Drain and serve cold.

Number Of Servings:
Number Of Servings:
12
Personal Notes:
Personal Notes:
A perfect item to bring to a picnic or take to a tailgate party.

 

 

 

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