| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
French |
Salad |
6 |
Servings |
INGREDIENTS
| 1 |
cn |
French-cut green beans |
| 1 |
cn |
(small) pimento; chopped & drained |
| 1 |
cn |
Small peas |
| 4 |
|
Stalks celery; chopped fine |
| 1 |
md |
Onion; chopped fine |
| 1 |
|
Green pepper; chopped |
| 1 |
c |
Vinegar |
| 1 |
ts |
Pepper |
| 1 |
tb |
Salt |
| 1 |
c |
Sugar |
| 1 |
c |
Salad oil |
INSTRUCTIONS
DRESSING
Stir vinegar, pepper, salt & sugar until sugar is dissolved. Add salad oil.
Drain canned vegetables. Pour dressing over mixed vegetables & refrigerate
overnight. Drain well before serving on lettuce leaves. Amount of
vegetables may be doubled & the same amount of dressing used.
MRS RICHARD (BARBARA) EMMERT
TIME INCLUDES OVERNIGHT REFRIG.
From the <The Bliss of Cooking Returns>, Fort Bliss Officers Wives Club,
Ft. Bliss, TX. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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