Friday, November 4, 2016


Note: This recipe goes together quickly but does need to be refrigerated overnight before serving.

1 can small peas, drained
1 can French style green beans, drained
1 green bell pepper, diced
1 jar pimentos
1 medium-size onion, diced
4 celery stalks, diced

Combine above ingredients in a bowl set aside.  Make the following dressing.

1 cup sugar
1 cup vinegar
1 tsp paprika
1/2 cup olive or canola oil
1 tsp salt
1/4 tsp black pepper

Combine the dressing ingredients, stirring with a wire whisk until sugar is dissolved and mixture is well combined. Pour over the vegetable mixture and toss to coat.

Refrigerate salad overnight. Drain before serving.

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