Saturday, April 23, 2011

Winter Sunshine Salad

My cousin Sharon shared this recipe with me. It's pretty to look at and yummy to eat! I'd recommend making the dressing first as it has to be cooked, then cooled, before using.  (I'm not sure what's up with the name of this dish; maybe it's because all of the fresh ingredients are easily available in winter.)

Winter Sunshine Salad
Printable version

from For Goodness Taste by Junior League of Rochester
8 to 10 servings

1 package (10 ounces) frozen French-style green beans
1 package (10 ounces) frozen peas
1 can (16 ounces) shoe peg or white corn, drained (I used 2 11-oz cans)
1 cup diced onion
1 cup diced celery
1 cup diced green or red pepper (I used some of each)
1 jar (2 ounces) diced pimiento, drained (I left this out)

¾ cup vinegar
½ cup salad oil
1 tablespoon water
½ teaspoon pepper
1 teaspoon salt
1/3 to ½ cup sugar

Steam beans and peas, leaving them tender-crisp. Drain.
In a salad bowl, combine vegetables.
In a saucepan, bring dressing ingredients to a boil. Remove from heat; cool to room temperature.
Pour dressing over salad. Refrigerate at least 3 hours before serving.

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