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ORIENTAL SALAD Recipe

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This recipe for ORIENTAL SALAD is from COVENANT EATS 2015 CHURCH FAMILY 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 bean sprouts
2 sm. cans mushrooms
2 sm. cans sliced water chestnuts
1 can white shoepeg or whole kernel corn
1 #2 can garden peas
1 sm. jar pimento, chopped
1 c. celery chopped
1 large green pepper, chopped
1 large onion, chopped

For marinade:
1 c. water
2/3 c. vinegar
3/4 c. sugar
1 c. oil
Salt and pepper
Directions:
Directions:
Open and drain all canned vegetables in pour into a large bowl and add chopped vegetables.

Combine all ingredients for the marinade in a large mixing bowl, stirring until sugar dissolves. Pour the marinade over the vegetables and mix well. Cover and refrigerate at least 12-24 hours before serving.

 

 

 

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