Salads:

Vegetable Salad

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This salad keeps in refrigerator for weeks until its all eaten. Can use other veggies; just drain well. My husband thinks this is the best dish for snacks he's ever eaten. I've taken it to church luncheons and everyone raves about this dish.

Ingredients

1 can (15 ounces) cut green beans, drained
1 can (15 ounces) red kidney beans, drained
1 can (15 ounces) wax beans, drained
1 can (15 ounces) mixed vegetables, drained
1 can (15 ounces) hominy, drained
Chopped onions and peppers, to taste
Dressing:
1 cup sugar
1/2 cup white vinegar
1/3 cup salad oil
1 teaspoon salt
1/2 teaspoon pepper
1 teaspoon celery salt

Instructions

Heat the sugar, white vinegar and salad oil until the sugar disolves. Add spices. Mix with vegetables in serving bowl.

Opal Minteer
Andalusia