Free Recipe Oriental Salad
Recipe Type: Free Recipes
Recipe Preparation: chill
Cooking Ingredients for Oriental Salad Recipe
1 cn (17 oz) tiny peas; drained
1 cn (16 oz) can bean sprouts;
-rinsed and drained
1 cn (12 oz) white corn; drained
1 cn (5 oz) sliced water
-chestnuts; drained
1 cn (6 oz) sliced mushrooms;
-drained
1 Green pepper; seeded and
-chopped
1 md Onion; chopped
1 c Sliced celery
1 c Salad oil
1 c Sugar
1/2 c Vinegar
1 c Water
Salt and pepper; to taste
Oriental Salad Preparation
Combine drained vegetables in a large bowl, stirring gently. Combine oil, water, sugar, vinegar, salt, and pepper. Mix well. Pour over vetetables. Stir to coat. Cover and chill for 24 hours. Drain well before serving. Notes: My keeper notebook notes say I made this for the first time Christmas Dinner, 1982. I have no idea where I got the recipe originally…to long ago. It”s hard to cut this recipe in half, though, because of the size of the cans. But it does keep for a couple of weeks in the fridge….. Posted to EAT-L Digest by Sharon H. Frye <shfrye@PEN.K12.VA.US> on Dec 20, 1997
Cooking Temperature:
Recipe Serves: 1
How Do You Cook Oriental Salad?
If you know a better Oriental Salad Recipe please comment below.