Friday, 19 June 2015

Summer Vegetable Salad

While on vacation we were served a salad that became the inspiration for this salad.  We started by adapting a vinegar cold slaw dressing and then taking inspiration from our restaurant meal we started to add vegetables.  While we have called this dish a Summer Vegetable Salad as it uses canned vegetables it would work just as well as a winter salad.

  • ¾ cup of sugar
  • ¾ cup cider vinegar
  • 1/3 cup olive oil
  • 1 sweet pepper chopped
  • 4 sticks of celery chopped
  • 2 carrots chopped
  • 1 cup pimiento chopped
  • 1 can peas drained
  • 1 can chick peas drained
  • I can French cut beans
  • Salt and pepper to taste.

  1. Bring the sugar, vinegar and oil to a boil, stirring to prevent burning once sugar is dissolved set aside to cool.
  2. Mix all of the other ingredients together in a bowl with lid.
  3. Add cooled dressing and let the ingredients marinate in the dressing in the fridge overnight.

Note: this salad will for up to five days in the fridge. 

From Our Table To Yours

Grandma Snyder

©2013-2015 twosnydergirls
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Elora Gorge Conservation Park

Wordless Wednesday 5 images from the Elora Gorge Conservation Park Grandma Snyder ©twosnydergirls 2018