Marinated Vegetable Salad

Becky Guice
Farmerville First Baptist Church Sesquicentennial Cookbook 1847-1997

  • 15 oz can French cut green beans
  • 15 oz can small green peas
  • 1 bell pepper, chopped fine
  • 1 onion, chopped fine
  • 1 cup celery, chopped fine
  • 1/2 cup pimentos, chopped fine
  • 1/2 cup pecans, chopped fine

Drain vegetables and mix all ingredients. Pour dressing over all and let stand 24 hours. Drain when ready to serve.

DRESSING:
  • 1 tsp salt
  • 1/2 cup vinegar
  • 1/2 cup Wesson® oil
  • 2 Tbsp water
  • 1 cup sugar
  • 1 tsp paprika

Mix well together. Pour over vegetables.



IN HONOR OF
OUR SON, CARL H. (ACE) ROBERSON AND HIS FAMILY

KRISTIE ANDERSON ROBERSON, WIFE

THEIR SONS,

AUSTIN WINSLOW AND TRAVIS WESTON ROBERSON

Given by
Rowena and Alan Roberson





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