Summer Vegetable Salad

While on vacation we were served a salad that became the inspiration for this salad.  We started by adapting a vinegar cold slaw dressing and then taking inspiration from our restaurant meal we started to add vegetables.  While we have called this dish a Summer Vegetable Salad as it uses canned vegetables it would work just as well as a winter salad.

Ingredients:

• ¾ cup of sugar
• ¾ cup cider vinegar
• 1/3 cup olive oil
• 1 sweet pepper chopped
• 4 sticks of celery chopped
• 2 carrots chopped
• 1 cup pimiento chopped
• 1 can peas drained
• 1 can chick peas drained
• I can French cut beans
• Salt and pepper to taste.

Directions:

1. Bring the sugar, vinegar and oil to a boil, stirring to prevent burning once sugar is dissolved set aside to cool.
2. Mix all of the other ingredients together in a bowl with lid.
3. Add cooled dressing and let the ingredients marinate in the dressing in the fridge overnight.

Note: this salad will for up to five days in the fridge. 

From Our Table To Yours

Grandma Snyder

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