Recipe information
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.
