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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

MARINATED VEGETABLE SALAD Recipe

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This recipe for MARINATED VEGETABLE SALAD is from The Matagorda Historical Society Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
¾ Cup Vinegar
½ Cup Oil
1 tsp. Salt
1 Cup Sugar
1 Tbsp Water
1 tsp. Pepper
1 (16 oz.) French Green Beans, Drained
1 (17 oz.) English Peas, Drained
1 (12 oz.) Shoe Peg Corn, Drained
1 (2 oz.) Pimiento, Drained and chopped
1 Cup Celery,Chopped
1 Green Pepper, Chopped
1 Bunch Green Onion, Chopped
Directions:
Directions:
Combine first 6 ingredients in a medium saucepan; bring to a boil stirring to dissolve sugar. Cool.
Combine vegetables and stir in vinegar mixture. Cover and place in refrigerator for 12 hours. Serve cold.

 

 

 

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