Home Cooking Recipes
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Vegetable Salad
Chef:  Cathy Bell - Joplin, MO          Category:  Side Dishes

RATING:


Ingredients:
1 can French style green beans
1 can baby green peas
1 can shoe peg corn
1 can red kidney beans
1 jar diced pimento
1 cup celery, diced
1 large onion, diced
1 (8 oz.) cup sugar
1 bottle vinegar and oil zesty Italian dressing
1 teaspoon pepper
curly lettuce and large green or black olives for garnish









Directions: Drain all canned vegetables and place in large bowl. Chop celery and onion. Stir gently into vegetables. Boil dressing with sugar until sugar is dissolved. Add salt and pepper. Pour hot dressing over vegetables. Cover bowl and refrigerate overnight or even better a day or two ahead. To serve, drain off some of the liquid and place in a large bowl lined with curly lettuce. Garnish top of salad with olives.

Notes: The is a very colorful salad that always gets rave reviews.

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All Aboard Harvest