Recipe 1392 - Overnight Vegetable Salad
Recipe 1392 - Overnight Vegetable Salad
(by Shirley McNevich)
Vegetables: 1 - 16oz. can shoe peg corn (drained); 1 - 16oz. can
French cut green beans (drained); 1 cup peas (if frozen--drain); 1 cup
chopped celery; 1 cup chopped carrots; 1 chopped green bell pepper;
1 chopped onion
Sauce: 1/2 cup canola oil; 3/4 cup cider vinegar; 1 cup white sugar; 1
tsp. celery seed; 1 TBSP water; 1 tsp. salt
In a saucepan over medium heat add canola oil, cider vinegar, white
sugar, celery seed, water and salt--stir and bring to a boil, then
remove from heat. Let the sauce mixture cool to room temperature. In
a large bowl add shoe peg corn, green beans, peas, celery, carrots,
green bell peppers and onions--toss. Stir the cooled sauce, then pour
it all over the vegetables. Carefully toss or stir until vegetables are
well coated. Refrigerate overnight. Stir before serving.
Continue to:
Other Recipes:
- 1409 - Sherbet Salad
- 1451 - Peaches and Cream
- 1341 - Sweet Potato Cupcakes
- 1448 - Microwave Potato and Onions
- 1389 - Frozen Fruit Salad
- 1411 - Spinach Casserole
About the author
This recipe is from Shirley McNevich's first Mom's Best Recipes Volume 5. Published here with permission.
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