"As a child my family's menu consisted of two choices: take it or leave it."--Buddy Hackett

Vegetable Salad Recipe

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This recipe for Vegetable Salad, by , is from Farm Kitchen - The Cornucopia, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Louise Allspach Richter
Added: Tuesday, July 25, 2006


1 can green beans, drained
1 can shoepeg corn, drained
1 can small peas, drained
1 jar pimientos
1 c celery, diced
1 c onions, sliced (red or vidalia)
1 green pepper, diced
1 c mushrooms, sliced (optional)
Marinate in refrigerator at least one day before serving.

1 tsp. salt
1/2 tsp. pepper
1 t water
3/4 c vinegar
1 c sugar
1/2 c Wesson oil

Bring dressing mixture to boiling. Cool and pour over vegetables and let marinate.

Personal Notes:
Personal Notes:
This could be a complete meal for a vegetarian. There are measurable amounts of protein in most of the vegetables, but especially the peas which can have from 4 - 8 grams protein per serving.




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