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Wednesday, June 16, 2010

Oriental Salad

1 red onion
1 can French-cut green beans, drained
1 can water chestnuts
1 can bean sprouts
1 can whole kernel corn
2 cans button mushrooms
1 can sliced pimento
1 green pepper, sliced
1 large c. sliced celery
3 medium carrots, sliced long and thin
1 head cauliflower, washed and broken into flowerets

Drain everything; mix well. Pour dressing over and refrigerate salad. Lasts up to three months.

Dressing:
2 c. sugar
1 c. vinegar
1 c. wine vinegar
2 Tbsp. salt
1 tsp. garlic salt
1 tsp. celery salt
coarse black pepper
1 c. salad oil
Mix well and pour over salad.

Mrs. Roy Lee McKee (Nadine)

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