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Full Online Book HomeLearning KitchenSalads And Dressings - Marinated Vegetable Salad
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Salads And Dressings - Marinated Vegetable Salad Post by :mickryan Category :Learning Kitchen Author :Unknown Date :March 2012 Read :2244

Click below to download : Salads And Dressings - Marinated Vegetable Salad (Format : PDF)

Salads And Dressings - Marinated Vegetable Salad

1 cup sugar
3/4 cup cider vinegar
1/2 cup vegetable oil
1 teaspoon pepper
1/2 teaspoon salt
1 (16 oz.) can French-style green beans (drained)
1 (17 oz.) can Sweet English Peas (drained)
2 (14 oz.) can Shoepeg Corn (drained)
1 (2 oz.) jar diced pimento (drained)
1 cup chopped celery
1/2 green pepper diced
1 bunch green onion, chopped


Bring the first 5 ingredients to a boil, stirring until sugar is dissolved. Cool. Combine all ingredients,mix and chill for at least 8 hours.
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Salads And Dressings - Vegetable -  Marinated Vegetable Salad By Marlen Salads And Dressings - Vegetable - Marinated Vegetable Salad By Marlen

Salads And Dressings - Vegetable -  Marinated Vegetable Salad By Marlen
Dressing: 2 cups granulated sugar 1 cup cider vinegar 1 Tbl. salt 1 Tbl. dry mustard 1 cup vegetable oil 1 tsp. celery seed 1/2 tsp. Italian seasoning Salad: 1 large head cauliflower, cut into florets 1 large bunch broccoli, cut into florets 4 carrots, thinly sliced 2 cups sliced celery 1/2 cup sliced radishes 2 green onions, thinly sliced 1/2 medium green pepper, chopped 1/2 cup pimento stuffed olives 1 pint cherry tomatoes, halved Boil water, vinegar, salt and dry mustard for 1 minute. Cool. Stir in remaining dressing ingredients. Chill. Toss salad ingredients with cold dressing; cover and chill
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Salads And Dressings - Vegetable -  Marinated Mushrooms And Romaine Salad Salads And Dressings - Vegetable - Marinated Mushrooms And Romaine Salad

Salads And Dressings - Vegetable -  Marinated Mushrooms And Romaine Salad
1 head romaine or other greens 3 ounces fresh mushrooms, halved 3 tablespoons snipped chives, to garnish Vinaigrette:1/4 cup white wine vinegar 4 teaspoons sugar 3 teaspoons lemon juice 1/4 teaspoon dry mustard 3/4 cup vegetable oil 3 large scallions, sliced 3 cloves garlic, minced Clean and tear greens into bite-sized pieces. Place mushrooms in a covered dish or plastic storage bag. For vinaigrette: In a jar with a tight fitting lid, mix vinegar, sugar, lemon juice, mustard, oil, scallions and garlic. Shake vigorously. Poor over mushrooms, cover and chill for 4 hours or overnight, stirring occasionally. Drain mushrooms, reserving
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