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"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Picnic Salad Recipe

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This recipe for Picnic Salad is from Our Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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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