Summer Vegetable Salad
(Food.com)
1/2 cup vegetable oil (canola)
1 tsp black pepper (ground)
1/2 tsp salt
16 ozs green beans (french style green beans drained)
1-1/2 cups frozen peas (thawed)
28 ozs corn (white shoepeg, drained) (or bicolour or niblets)
2 ozs pimentos (diced, drained)
1 cup chopped celery
1/2 green bell pepper (diced)
1 bunch green onion (chopped)
1 red onion (diced)
canned veggies, be colorful and creative -- this makes a beautiful salad!
(Food.com)
1 cup sugar (substitute splenda)
3/4 cup cider vinegar1/2 cup vegetable oil (canola)
1 tsp black pepper (ground)
1/2 tsp salt
16 ozs green beans (french style green beans drained)
1-1/2 cups frozen peas (thawed)
28 ozs corn (white shoepeg, drained) (or bicolour or niblets)
2 ozs pimentos (diced, drained)
1 cup chopped celery
1/2 green bell pepper (diced)
1 bunch green onion (chopped)
1 red onion (diced)
Mix the sugar, vegetable oil, pepper,
and salt in a saucepan; bring to a
boil. Cool. Toss dressing with
remaining ingredients. Add your favoritecanned veggies, be colorful and creative -- this makes a beautiful salad!
Mix and chill for at least 8 hours.
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