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.