MARINATED VEGETABLE SALAD|
1 (16 oz.) French cut green
1 (17 oz.) can English peas
1 (16 oz.) can Shoe Peg corn
1 (2 oz.) jar pimentos
1 c. chopped celery
1 green pepper, chopped
1 bunch green onions, chopped
1 c. each green and ripe
3/4 c. vinegar
1/2 c. oil
1 tsp. salt
1 tsp. pepper
1 Tbsp. water
1 c. sugar
Combine dressing in a saucepan, heat well to dissolve
sugar. Cool. Combine drained vegetables. Add dressing,
refrigerate. Salad will keep a long time.
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