"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

Pea Salad Recipe

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This recipe for Pea Salad, by , is from Generations of Good Stuff, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Emily Link
Added: Wednesday, October 18, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1 Can LeSeur Peas
1 Can Shoe Peg Corn
1 Can French Cut Green Beans
1 Small Jar Diced Pimentos
1 cup chopped celery
1 large chopped red onion
1 chopped green pepper

Dressing:
1 tsp. Salad Supreme
1 cup sugar (or ˝ cup for fewer calories)
˝ cup oil
˝ cup cider vinegar

Directions:
Directions:
Drain the first 4 ingredients above and pour into a bowl. Add celery, onion and green pepper.
Mix sugar, vinegar, oil, and Salad Supreme and pour over all other ingredients. Best if made ahead and allowed to marinate several hours or overnight.

Personal Notes:
Personal Notes:
This is a favorite recipe of Emily’s mother Mary. Elaine served this salad to Louise’s bridge club all the time when they lived in Houston. A Fredrickson family favorite!

 

 

 

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