Ingredients for - Sweet-Sour Vegetable Salad
2.
1-1/2 cups cider vinegar
5.
2 teaspoons white pepper
6.
2 cans (15-1/4 ounces each) small peas, drained
7.
3 cans (7 ounces each) white or shoepeg corn, drained
9.
1 can (15-1/4 ounces) lima beans, drained
10.
1 can (14-1/2 ounces) cut green beans, drained
11.
1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and halved
12.
2 jars (4-1/2 ounces each) sliced mushrooms, drained
14.
2 cups thinly sliced celery
16.
1 cup chopped sweet red pepper
18.
1 jar (7 ounces) diced pimientos, drained
How to cook deliciously - Sweet-Sour Vegetable Salad
1 . Stage
For dressing, combine the sugar, vinegar, oil, salt and pepper in a large saucepan. Bring to a boil. Remove from the heat; cool.
2 . Stage
In a large bowl, combine the remaining ingredients. Drizzle with dressing and toss to coat. Cover and chill for 8 hours. Serve with a slotted spoon.
Recipe information
Cooking:
25 min.
Servings per container:
2
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