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16 oz. can sliced carrots
16 oz. can green beans
16 oz. can peas
1 small onion
1/4 c. vinegar
3 Tbsp. sugar
2 Tbsp. salad oil
1 tsp. salt
1/2 tsp. dried basil
1/4 tsp. pepper

Onion Croutons:
1 Tbsp. oleo
1 tsp. onion salt
2 c. Corn Chex or Rice Chex

Drain vegetables. Thinly slice onion, separate into
rings. Combine vegetables in salad bowl. In screw-top jar
combine vinegar, sugar, oil, salt, basil and pepper. Cover and
shake vigorously. Pour over vegetables, tossing lightly.
Refrigerate several hours or overnight. To serve toss with
onion croutons.
Onion Croutons: In skillet melt oleo, stir in onion
salt. Add Chex cereal; heat and stir until coated, 5 minutes.
Spread on paper towel to cool. Six servings.

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