Cold vegetable salad

Yield: 10 Servings

Measure Ingredient
1 can (16-oz) green beans
1 can (16-oz) green peas
1 \N Onion; sliced
1 \N Green pepper; chopped
1 can (7-oz) water chestnuts
1 can (11-oz) bean sprouts
1 can (6-oz) whole mushrooms
1 can (12-oz) shoe peg corn
1 \N Jar (4-oz) pimiento
1 cup Chopped celery
1 \N Head cauliflower; separated into florets
3 \N Carrots; sliced
2½ cup White vinegar
1½ cup Sugar
1 cup Oil

Combine beans, peas, onion, pepper, water chestnuts, bean sprouts, mushrooms, corn, pimiento, celery, cauliflower and carrots. Combine sugar, vinegar and oil. Season to taste with salt and pepper. Heat until sugar melts. Cool. Pour over vegetables and chill at least 8 hours. Serves 10.



From the book <High Cotton Cookin'>, Marvell Academy Mothers Assn, Marvell, AR 72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive, .

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