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Vegetable Salad
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Description
We got this recipe in 1997 while visiting my nephew at The Air Force Academy. It is from his friends TK and Debbie. Great for picnics and tailgating since it is not mayonnaise based.
Ingredients
- 1 cup Sugar
- 1 Tablespoon Water
- ¾ cups Vinegar ( Cider, White, Malted Or Combination )
- 1 teaspoon Salt
- ¾ cups Canola Or Vegetable Oil
- 1 can French Cut Green Beans, Drained
- 1 can White Shoe Peg Corn, Drained
- 1 can Early Sweet Peas, Drained
- 1 whole Pepper, Chopped
- 1 cup Chopped Celerly
- ½ cups Chopped Sweet Onion
- 3 whole Carrots, Fine Dice Or Coarse Grate
Preparation
Place first five ingredients in saucepan. Bring to boil, stir to dissolve sugar. Cool.
I have also made this without sugar but used four packets of Equal, and it turns out just fine.
Combine vegetables and mix in cooled liquid. Cover and refrigerate at least three hours to develop flavors, or longer. Stir occasionally. This easily keeps at least four days if tightly covered.
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