Salads & Dressings
Pea Salad, Marinated Serves 12 1 can shoe peg white corn (or other), drained 1 can petit (Lesueur) peas, drained 2 cans French style sliced green beans, drained 2 small jars sliced pimentos, chopped and drained 1 cup sweet onion, finely chopped 1 cup celery, chopped 1 cup green pepper, chopped 1 small jar sliced mushrooms, with juice 2 cups salad oil ½ cup cider vinegar ½ cup sugar ½ teaspoon salt ¼ teaspoon pepper
Put all vegetable ingredients in a large bowl. In a medium bowl, mix the oil, vinegar, sugar, salt and pepper thoroughly. Add oil mixture to vegetables, gently turning everything over until combined. Cover with plastic wrap and refrigerate overnight before serving on bed of lettuce. When serving, use a slotted spoon to drain marinade, leaving marinade in bowl for rest of veggies to serve another time. This recipe makes a very large bowl full and keeps in the refrigerator for up to two weeks.This is a great recipe for table or to take to covered dish events. If taking to serve someplace else, drain juices and just take the veggies. Edith Shepherd
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