"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Confetti Vegetable Salad Recipe

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This recipe for Confetti Vegetable Salad, by , is from Aelred and Rita Wagner Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Rita Wagner
Added: Tuesday, July 18, 2006

Category:
Category:

Ingredients:  
Ingredients:  
15 ounce can green beans
15 ounce can white corn
15 ounce can tiny peas
15 ounce can diced carrots
15 ounce can garbanzo beans
1 cup chopped celery
1 jar pimento (cut in strips)
1/4 cup green salad onions with tops
1 cup chopped green pepper
1 teaspoon celery seed
Pepper to taste
3/4 cup vinegar
1 cup sugar
1/2 teaspoon salt
1/2 cup salad oil

Directions:
Directions:
Drain vegetables. Layer vegetables - sprinkle with pepper and celery seed. Heat vinegar, sugar, and salt until sugar dissolves. Add oil, cool slightly and pour over vegetables. Stir gently. Cover and refrigerate at least 2 days before serving.

Number Of Servings:
Number Of Servings:
20

 

 

 

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