Recipe
Salad
Marinated Vegetable Salad
Primary Media
Author
Hy-Vee Employee Cookbook
Save Options
Servings and Ingredients
| Quantity | Ingredient | Add |
|---|---|---|
| 1 can(s) whole kernel corn, drained | ||
| 1 can(s) French-cut green beans, drained | ||
| 1 can(s) peas, drained | ||
| 1 c. chopped celery | ||
| 1 c. coarsely grated carrots | ||
| ½ c. finely chopped onion | ||
| 1 medium green pepper, chopped | ||
| 1 small jar pimiento | ||
| ½ c. oil | ||
| ½ c. sugar | ||
| 1 tsp. celery seed | ||
| ¾ c. white vinegar |
Directions
- In large bowl, combine corn, green beans, peas, celery, carrots, onion, green pepper and pimiento.
- For dressing, combine oil, sugar, celery seed and vinegar. Pour over salad and mix well.
- Cover and refrigerate for a day before serving.