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Chilled Vegetable Salad recipe

If you prefer, substitute like-amount offrozen vegetables, cooked according to package directions anddrained, for the canned.

Recipe: Chilled VegetableSalad

1 cup granulated sugar
3/4 cup cider vinegar
1/2 cup vegetable oil
1 medium-size green bell pepper, chopped
1 medium onion, chopped
3 celery ribs, sliced
1 (7-ounce) jar diced pimiento, undrained
1 (15 1/4-ounce) can small sweet green peas, drained
1 (14 1/2-ounce) can French-cut green beans, drained
1 (11-ounce) can white shoepeg corn, drained
1/2 teaspoon salt
1/4 teaspoon pepper

  • Bring first 3 ingredients to a boil insmall saucepan over medium heat; cook, stirring often, 5 minutesor until sugar dissolves. Remove dressing from heat, and cool30 minutes.
  • Stir together chopped bell pepper andnext 8 ingredients in a large bowl; gently stir in dressing.Cover and chill salad for 8 hours. Serve with a slotted spoon.

    Makes 8 cups.

    Note: Salad may be stored in an airtightcontainer in the refrigerator for several days.

    Cold Vegetable Salad Tossed With Olive Oil : Conventional Cooking

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