vegetable salad

Name: Vegetable Salad
Yield: 10
Cuisine: American
Ingredients: ## SALAD; 1 can(s) french style beans, drained; 1 can(s) small english peas, drained; 1 - bell pepper, cut in strips; 1 jar(s) chopped pimento, drained; 1 large onion, chopped; 2 - ribs of celery, chopped; ## DRESSING; 1 cup(s) sugar; 1/4 teaspoon(s) paprika; 1/2 teaspoon(s) salt; 1/2 cup(s) oil; 1 cup(s) white vinegar; 1 clove(s) garlic, cut lengthwise

(1 RATING)

27 Pinches 1 Photo

Rev BJ Friley

Vicksburg, MS

Updated on Mar 31, 2013

This is 1 of my late wife Brenda's Church recipes. She was a member on Just A Pinch.com http://www.justapinch.com/me/mbf Brenda Kay Friley...May 27, 1965 - September 19, 2012 We was married on October 9, 2010...pictures of our wedding is in my photo album

Rate

prep time

cook time

method Refrigerate/Freeze

yield 10 - 12

Ingredients

SALAD
1 can french style beans, drained
1 can small english peas, drained
1 - bell pepper, cut in strips
1 jar chopped pimento, drained
1 large onion, chopped
2 - ribs of celery, chopped
DRESSING
1 cup sugar
1/4 teaspoon paprika
1/2 teaspoon salt
1/2 cup oil
1 cup white vinegar
1 clove garlic, cut lengthwise

How To Make vegetable salad

Step 1

Salad Directions: Place all ingredients in large bowl.

Step 2

Dressing Directions: Combine all ingredients in jar.
Step 3

Cover and shake to dissolve sugar.
Step 4

Pour over salad.
Step 5

Refrigerate overnight.
Step 6

Remove garlic and drain vegetables before serving.
Step 7

Serve cold. Garlic may be removed if desired.
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