Marinated Vegetable Salad

This is a tried and true salad recipe, and sometimes you just can’t beat these old recipes. It’s easy to make and feeds a big crowd. My husband loves it, and it’s perfect for pot luck.

  • ¾ cup white vinegar
  • ½ cup vegetable oil
  • 1 cup Splenda (use the Splenda that measures like sugar)
  • ½ tsp. salt
  • ½ tsp. pepper
  • ½ cup chopped onion
  • 1 cup chopped green pepper
  • 1 cup chopped celery
  • 1 7 oz. jar chopped pimento, drained
  • 2 11 oz cans shoepeg corn, drained and rinsed
  • 1 15 oz. can LeSueur peas, drained and rinsed
  • 1 14 ½ oz. can French green beans, drained and rinsed

Whisk together first five ingredients in a bowl until Splenda is dissolved. Stir in vegetables and chill overnight. Drain before serving.

Note: You can use 1 cup of sugar instead of Splenda, but you must bring the vinegar, oil, salt, pepper, and sugar to a boil in a sauce pan over medium heat stirring until the sugar is dissolved, then cool before making the salad.