Aunt Robbie, Recipes

Colorful Marinated Vegetable Salad Recipe

Posted by Pam on
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Covered Dish Salad

Recipe from Aunt Robbie Dulaney 2005
Print Recipe
Course: Salad, Side Dish
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 1 #2 can Blue Lake Variety Whole Tiny Beans
  • 2 #2 can Large Green Peas or Small can of French Style Tiny Green Peas
  • 1 Green Bell Pepper Diced 2 or 3 very small
  • 1 Onion, cut into rings
  • 1 Small Jar Pimento Diced
Marinade for Salad
  • 1/2 cup Salad Oil
  • 1 cup Sugar
  • 1 cup Vinegar
  • 1 tbsp Salt
  • 1 tbsp Water
  • Dash of Pepper

Method
 

  1. Combine marinade ingredients until well blended.
  2. Pour over the vegetables which have been drained. Mix well.
  3. Cover and marinate for 24 hours in the refrigerator.
  4. Pour into a colander to remove the marinade before serving the salad.

Notes

Small cherry tomatoes can be added as well to add additional color and flavor.

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Published by Pam

Blogger since 1999, hiker, camper, and lover of the outdoors. I research old cookbooks, newspapers, and journals recreating things I discover like old recipes. More information can be found over on my About Me page!

5 Comments Add yours

  1. Pingback: Marinated Salad || Photo of the Day – From the Alder Grove
  2. Mike and Kellye Hefner says:
    September 1, 2023 at 11:08 am

    Yum! This would be perfect for a potluck dinner or luncheon. Do people do potlucks anymore? Nevertheless, it looks and sounds delicious. Thank you for sharing.

    Reply
    1. fromthealdergrove says:
      September 6, 2023 at 8:15 am

      Our office had a potluck a couple weeks ago, first one since before covid. Before covid we had them about once a month.

      Reply
      1. Mike and Kellye Hefner says:
        September 6, 2023 at 9:51 am

        We had them at work too, and they were everyone’s favorite get-togethers. I’ve gotten a lot of great recipes from my former co-workers and pot-luck luncheons.

  3. Pingback: Labor Day || Did You Know? – From the Alder Grove

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