Vegetable Salad

Name: Vegetable Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 c. tarragon vinegar; 1/2 c. Wesson oil; 1 c. sugar; 1 tsp. salt; 1/2 tsp. black pepper; 1 can LeSueur peas, drained; 1/2 chopped carrots (optional); 1 (16 oz.) can Shoe Peg corn, drained; 1 small bell pepper, chopped; 1 bunch green onions, chopped; 1 c. chopped celery; 1 small can pimentos (optional)

Eats Now Editorial Team · 635 kcal · Salads

Jump to Recipe

Vegetable Salad – a delicious recipe with tarragon vinegar, Wesson oil, sugar, salt, black pepper, LeSueur peas. Easy to follow and perfect for any occasion.

Serves 4 Salads

Servings: persons

1/2 c. tarragon vinegar
1/2 c. Wesson oil
1 c. sugar
1 tsp. salt
1/2 tsp. black pepper
1 can LeSueur peas, drained
1/2 chopped carrots (optional)
1 (16 oz.) can Shoe Peg corn, drained
1 small bell pepper, chopped
1 bunch green onions, chopped
1 c. chopped celery
1 small can pimentos (optional)

1
Mix vinegar, oil, sugar, salt and pepper in saucepan.
2
Bring to boil.
3
Remove from heat and set aside to cool while mixing vegetables in separate bowl.
4
Once mixture is cool, pour over vegetables.
5
Will store up to 3 weeks in sealed container in refrigerator.

635

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.

How did you like this recipe?

Thank you — your rating has been saved!

Frequently Asked Questions

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

You need 12 ingredients. The key ingredients include: 1/2 c. tarragon vinegar, 1/2 c. Wesson oil, 1 c. sugar, 1 tsp. salt, and more.

Yes, Vegetable 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
635 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.

Related Recipes

Lentils Du Puy And Bacon Salad
Chicken, Mango & Jicama Salad W Tequila-Lime Vinaigrette
Overnight Salad
Weight Watchers Potato Salad

Eats Now

Home Sitemap About Us Contact Privacy Policy Imprint

We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising. Privacy Policy