Free Recipe Overnight Vegetable Salad
Recipe Type: Free Recipes
Recipe Preparation: stir
Cooking Ingredients for Overnight Vegetable Salad Recipe
1 cn (1 lb) tiny green peas;
-drained
1 cn (l lb) french cut green
-beans, drained
1 cn (11-oz) white shoepeg corn;
-drained
1 Jar (2-oz) pimentos; drained
-and chopped (optional)
1 md Onion; finely chopped
3/4 c Finely chopped celery
3/4 c Sugar
1/2 c Vegetable oil
1/2 c White wine vinegar
1/2 ts Salt
1/2 ts Pepper
Overnight Vegetable Salad Preparation
Here”s another dish that always goes over well at dinners. I got it from the Sept/Oct 93 issue of Reminisce magazine. It was submitted to the magazine by Jackie Carlile. I”ve made it for our church dinners several times. In a large bowl, combine peas, beans, corn, onion, celery and pimentos. In a saucepan combine remaining ingredients; heat and stir until sugar dissolves. Pour over the vegetables. Cover and refrigerate overnight. Yield: 10-12 servings. Salad will keep for several days in a covered dish in the refrigerator. Posted to TNT – Prodigy”s Recipe Exchange Newsletter by vergie1@juno.com (Vergie A Ewing) on Jul 26, 1997
Cooking Temperature:
Recipe Serves: 1
How Do You Cook Overnight Vegetable Salad?
If you know a better Overnight Vegetable Salad Recipe please comment below.