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CRISP VEGETABLE SALAD | |
1 (#303) can French style green beans 1 (#303) can shoe peg corn 1 (#303) can LeSeur peas 4 stalks celery 1 green pepper 1 onion 1 sm. can pimentos Drain all cans of vegetables. Dice remaining ingredients. MARINADE: 1 c. vinegar 1 tbsp. salt 1 tbsp. water 1/2 c. salad oil 1 1/2 c. sugar Bring marinade to a boil. Cool and pour over vegetables and refrigerate overnight. Drain well before serving. Is good for a couple of weeks. |
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