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Chilled Vegetable Salad Recipe

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This recipe for Chilled Vegetable Salad is from Treasures from the Galley, 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 c. sugar (or ¾ c. Splenda®)
¾ c. cider vinegar (I prefer white)
½ c. vegetable oil, can substitute mayonnaise- I prefer vegetable oil
1 medium green bell pepper, chopped
1 medium onion, chopped or keep in rings for removal prior to serving
3 celery ribs, chopped
1 (7oz.) jar diced pimiento, un-drained
1 (15 ¼ oz.) can small sweet green peas, drained
1 (14 ½ oz.) can French-cut green beans, drained
1 (11 oz.) can white shoe-peg corn, drained
½ tsp. salt
¼ tsp. pepper
Directions:
Directions:
Bring first 3 ingredients to a boil in small saucepan over medium heat; cook, stirring often, 5 minutes or until sugar dissolves. Remove dressing from heat and cool 30 minutes. Stir together bell pepper and the next 8 ingredients in a large bowl; gently stir in the dressing. Cover and chill salad for 8 hours. Serve with a slotted spoon.

Store salad in a airtight container in the refrigerator for several days.
Number Of Servings:
Number Of Servings:
8 cups

 

 

 

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