Mixed Garden Salad

Name: Mixed Garden Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 c. sugar; 1/2 c. Wesson oil; 1/2 tsp. pepper; 3/4 c. vinegar; 1 tsp. salt; 2 Tbsp. juice off beans; 1 can small English peas; 1 can Shoe Peg corn (white); 1 can French-style green beans; 1 small jar chopped pimentos; 2 c. celery, cut up; 1/2 c. chopped onion; 1 green pepper, chopped

Eats Now Editorial Team · 752 kcal · Salads

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Mixed Garden Salad – a delicious recipe with sugar, Wesson oil, pepper, vinegar, salt, beans. Easy to follow and perfect for any occasion.

Serves 4 Salads

Servings: persons

1 c. sugar
1/2 c. Wesson oil
1/2 tsp. pepper
3/4 c. vinegar
1 tsp. salt
2 Tbsp. juice off beans
1 can small English peas
1 can Shoe Peg corn (white)
1 can French-style green beans
1 small jar chopped pimentos
2 c. celery, cut up
1/2 c. chopped onion
1 green pepper, chopped

1
Drain vegetables, cover with dressing and refrigerate.
2
Keeps very well for long periods of time.

752

kcal

Calories

Fat

110

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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Frequently Asked Questions

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

You need 13 ingredients. The key ingredients include: 1 c. sugar, 1/2 c. Wesson oil, 1/2 tsp. pepper, 3/4 c. vinegar, and more.

Yes, Mixed 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.

Quick Info

Servings
4 servings
Calories
752 kcal
Category
Salads

Eats Now Editorial Team

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

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