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Friday, April 18, 2014
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Martinsville Bulletin, Inc.
P. O. Box 3711
204 Broad Street
Martinsville, Virginia 24115
276-638-8801
Toll Free: 800-234-6575

Berry Elliott - Click for Website
Vegetable Salad
Salads
Contributed by: Jane Fitzgerald
Ingredients:
  • 2 (16 ounce) cans French-style green beans
  • 1 can white corn
  • 1 can sweet baby peas
  • 1 medium onion
  • 1 cup celery, chopped
  • 1 cup sweet pepper, chopped
  • Dressing:
  • 1/2 cup vinegar
  • 1/4 cup vegetable oil
  • 3/4 cup sugar
  • 1 tsp. salt
Drain canned vegetables and put in bowl. Chop onion. Mix fresh vegetables in with the frozen ones.
Mix dressing ingredients in a sauce pan and bring to a boil. Let cool.
Pour cooled dressing over vegetables. Chill for 24 hours.
(This recipe was contributed as part of a "Cook of the Week" feature.)

 
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