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

VEGETABLE SALAD Recipe

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This recipe for VEGETABLE SALAD, by , is from Katelin's Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Grandma Maxine Switzer

Category:
Category:

Ingredients:  
Ingredients:  

1 can white shoepeg corn
1 can petite peas (Lesueur very young peas)
1 can French-cut green beans
1 small jar of red pimentos, diced
2 cups chopped celery
cup chopped green pepper
1 medium onion chopped or thinly sliced in rings
sugar
cup vegetable oil
cup cider vinegar
1 Teaspoon salt

Directions:
Directions:
Drain beans, peas: combine with celery, green pepper, pimentos and onion in large bowl. Stir sugar, vinegar, oil, salt together bring to boil stir until sugar is dissolved. Pour mixture over vegetables. Stir gently. Refrigerate 24 hours. Drain off liquid before serving. Keeps several days in the refrigerator.

 

 

 

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