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Vegetable Salad
SUBMITTED by Finleys Mom, Lincoln
“This is such an easy, delicious portable salad to take to
family gatherings anytime of the year! A favorite!”
1 cup chopped celery
1 can of peas, drained
1 can of whole kernel corn, drained
1 can of French-style green beans, drained
1 green pepper, diced
1 cup diced onion
1 can of red pimento, chopped and drained.
Dressing:
1 ¼ cup sugar (I use less myself to cut down on the sugar
intake…3/4 cup)
½ cup canola oil
1 tablespoon of water
¾ cup vinegar (white or yellow, experiment!)
1 teaspoon each of salt and pepper
Combine the veggies in a large, sealable bowl and set this
aside. In a saucepan, combine the ingredients for the dressing
and bring to a simmer. Turn off the heat and let the dressing
cool. Stir dressing into the veggies and cover. Refrigerate the
salad for a few hours or even better, overnight, prior to
serving. I will stir the veggies periodically to allow the
dressing to coat them. You can also add mushrooms to this salad.
You will likely have lots a dressing leftover, not a problem,
just add more veggies!
“This recipe was handed down to me by my favorite Aunt, Wilma.”
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