Ingredients
- 1 can green beans
- 1 can yellow wax beans
- 1 can water chestnuts
- 1 can peas
- 1 can bean sprouts
- 1 small head cauliflower
- 4 oz. pimento, diced
- 2 cups celery
- 1 large onion
- 1 large green pepper
- 3 carrots, sliced thin
Dressing:
- 2 cups cider vinegar
- 2 cups sugar
- 1/2 cup water
- 1 cup oil
- 1 1/2 Tbsp. salt
- 2 tsp. black pepper
- 2 tsp. seasoning salt
Directions
Mix dressing ingredients and set aside. Drain all canned vegetables, mix with fresh vegetables. Put into a large, covered container and pour dressing on top. Refrigerate overnight before serving. Keeps well for 2 weeks.
By Robin from Washington, IA
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