Recipes from Lanier Publishing
Petaluma, California
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| Cook Time: 5 min | Prep Time: 10 min | | Yield: 8 servings | |
Ingredients:
Anita’s Veggie Salad
Mix in storage type bowl:
1 can shoe peg corn
1 can baby peas
1 can French cut green beans
1 cup celery diced
1 cup onion diced
Pimento
Bring to boil:
˝ cup sugar
˝ cup wine vinegar
Splash of balsalmic vinegar
˝ cup olive oil
1 tsp salt
coarse ground pepper to taste
Instructions:
Cool liquids, pour over veggies, refrigerate for at least 24 hours, Will last up to 2 weeks in refrigerator.
Serve with any variety of meats or sandwiches.
Notes:
This is a great salad for anytime of the year but especially summer. It was brought to Walnut Grove by our guests Anita and Dick and Carl and Pam! You are sure to love it!
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The B&B Club newsletter has the best of our bed and breakfast recipes so you can cook like a pro!
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Whether you’re hosting a formal get-together or need a quick brunch idea, this book will spark your imagination and your appetite.
