Bobby hammon's cook-out salad
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Cooked string beans, cut into 1-inch lengths |
| 1 | can | (8-1/2 oz) tiny green peas |
| ½ | medium | Green pepper, slivered |
| 3 | Green onions, sliced thinly (up to 4) | |
| 1 | cup | Sliced celery |
| 1 | can | (5 oz) water chestnuts, sliced thinly |
| 1 | can | (15 oz) red kidney beans, drained |
| 1 | can | (11 oz) mandarin oranges |
| ½ | cup | Water |
| ½ | cup | White wine vinegar |
| ¼ | cup | Cider vinegar |
| ½ | cup | Sugar |
| ¼ | cup | Salad oil |
| Salt and pepper to taste | ||
| Several shakes season salt | ||
| ¼ | teaspoon | Mixed salad herbs |
Directions
FOR SALAD
FOR DRESSING
Combine salad ingredients in large bowl. Add combined dressing ingredients and toss well. Drain just before transporting or serving. Best if made a day ahead.
Makes 6 servings. Posted to TNT - Prodigy's Recipe Exchange Newsletter by rosann-1@... (R G H) on Jul 03, 1997