Veg-All Salad

Name: Veg-All Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 c. sugar; 1/3 c. Crisco oil; 3/4 c. vinegar (white); 1 tsp. black pepper and salt; 16 oz. Veg-All, drained; 1 large can Shoe Peg corn, drained; 1 c. chopped celery; 1 c. chopped bell pepper; 1 small green onion; 1 jar pimento, drained

Eats Now Editorial Team · 473 kcal · Salads

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Veg-All Salad – a delicious recipe with sugar, Crisco oil, vinegar, black pepper, Veg-All, Peg corn. Easy to follow and perfect for any occasion.

Serves 4 Salads

Servings: persons

1 c. sugar
1/3 c. Crisco oil
3/4 c. vinegar (white)
1 tsp. black pepper and salt
16 oz. Veg-All, drained
1 large can Shoe Peg corn, drained
1 c. chopped celery
1 c. chopped bell pepper
1 small green onion
1 jar pimento, drained

1
First, heat in pan until sugar is dissolved the sugar, Crisco oil, vinegar, pepper and salt.
2
Drain all vegetables.
3
Mix and refrigerate.
4
The longer it sits the better it gets.

473

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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Frequently Asked Questions

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

You need 10 ingredients. The key ingredients include: 1 c. sugar, 1/3 c. Crisco oil, 3/4 c. vinegar (white), 1 tsp. black pepper and salt, and more.

Yes, Veg-All 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
473 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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