Cold Garden Salad Recipe

Name: Cold Garden Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ¾ cup apple cider vinegar; ¾ cup sugar; ½ cup olive oil; 1 teaspoon salt; ½ teaspoon black pepper; 1 (15 ounce) can le seuer peas, drained; 1 (15 ounce) can French style green beans, drained; 1 (11 ounce) can white shoepeg corn, drained; 1 (2 ounce) jar diced pimentos, drained; 1 cup celery, finely chopped; 1 cup green pepper, finely chopped; 1 cup green onion, finely chopped

Servings: persons

¾ cup apple cider vinegar
¾ cup sugar
½ cup olive oil
1 teaspoon salt
½ teaspoon black pepper
1 (15 ounce) can le seuer peas, drained
1 (15 ounce) can French style green beans, drained
1 (11 ounce) can white shoepeg corn, drained
1 (2 ounce) jar diced pimentos, drained
1 cup celery, finely chopped
1 cup green pepper, finely chopped
1 cup green onion, finely chopped

1
Mix the dressing ingredients in a medium saucepan.
2
Bring to a boil, stirring often.
3
Reduce heat and cook 1 or 2 minutes until the sugar is dissolved.
4
Remove from heat and let cool.
5
Combine all the vegetables in large bowl, pour in the cooled dressing, and stir.
6
Cover and marinate overnight in the refrigerator.
7
Serve with slotted spoon.
8
Keeps in refrigerator one week.

522

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: ¾ cup apple cider vinegar, ¾ cup sugar, ½ cup olive oil, 1 teaspoon salt, and more.

Yes, Cold Garden Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Cold Garden Salad

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