Page 261 - Family cookbook v30_Neat

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Mary Evelyn Davison

Vegetable Salad

“Will keep 10 days in the refrigerator!”

1 cup sugar

1/2 cup white vinegar

1/2 cup vegetable oil

1/4 teaspoon salt

1/4 teaspoon pepper

1 can water chestnuts, drained and cut small

1 can Le Sure small peas, drained

1 can shoe peg corn, drained

2 cans green beans, drained and cut small

1 (4 oz.) Jar pimentos, drained

1/2 to 1 cup celery, cut small

1 medium green bell pepper, diced small

Onion to taste, cut small

Yellow and or red bell pepper for color, cut small, optional

1. Bring sugar, vinegar, oil, salt, and pepper to a slow boil, stirring
.
often. Let simmer until sugar is completely dissolved.

2. Mix together water chestnuts, peas, corn, green beans, pimentos,
celery, green bell pepper, and onion.

3. Add yellow and or red bell pepper if desired

4. Pour dressing over vegetables and mix.

5. Refrigerate overnight.