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QUANTITY SALAD | |
SAUCE INGREDIENTS: 1 c. cider vinegar 1 c. sugar 1 tsp. salt 3/4 c. salad oil 1 tbsp. water 1 tsp. pepper Mix sauce ingredients; bring to a rolling boil. Set aside to cool; best if put in refrigerator overnight. VEGETABLES: Drain: 1 can white shoe peg corn 1 can small green peas 1 c. diced celery 1 can French style green beans 1 c. diced green pepper 1 c. diced onion Pour sauce over vegetables and mix well. Store in refrigerator. Recipe can be doubled. |
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