|
Marinated Vegetable Salad
| 1 can LeSueur English peas |
1 cup celery, chopped |
| 1 can bean sprouts |
|
| 1 can whole kernel corn |
|
| 2 small cans sliced chestnuts |
Sauce: |
| 2 small cans sliced mushrooms |
1 cup Wesson salad oil |
| 1 medium chopped pimentos |
1 cup sugar |
| 1 chopped bell pepper |
1 cup water |
| 1 large onion, chopped |
1/2 cup white vinegar |
Preparation:
Drain all vegetables from peas to celery in colander. Mix sauce
together and pour over vegetables in a bowl that can be sealed. Refrigerate
overnight. Stir occasionally.
Submitted by: Vicky Johnston
|