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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Marinated Veggie Salad Recipe

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This recipe for Marinated Veggie Salad is from Food Fixin's from the Waldrop-McKenzie Family's Hearts, Homes & Heritage, 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 Green Beans (drained)
1 Can Tiny Early Peas (drained)
1 Can Shoe Peg White Corn (drained)
1 Can Sliced Carrots (drained)
1 Bell Pepper (very finely chopped)
2-3 Green Onions, including tops (finely chopped)
1 Small Jar Pimentos (drained)
2 Ribs Celery (finely chopped)

Marinade:
¾ Cup Sugar
½ Cup Apple Cider Vinegar
1 Teaspoon Salt, Black Pepper- to taste
½ Cup Canola Oil
Directions:
Directions:
1. In small saucepan heat sugar and vinegar. Let cool.
2. Whisk in oil, salt and pepper.
3. Pour over veggies. Marinate overnight.
4. Drain well before serving.
Personal Notes:
Personal Notes:
This recipe was shared with Dean by Alice McKenzie.

 

 

 

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