1 can water chestnuts sliced

1 cup celery diced or sliced

2 oz jar pimento

large onion rings or diced green pepper (optional)

head of cauliflower, sliced

20oz can bean sprouts

20oz can whole kernel corn

20oz sliced carrots

20oz can french cut green beans

20oz english peas

Layer all vegetable in huge pan or bowl.

Dressing:

1/2 cup water

1 & 1/2 cup sugar

2 tbsp salt

dash tabasco sauce

1 cup salad oil

1 cup vinegar

1 tsp black pepper

Boil, cool, pour over vegetables. Cover and refrigerate at least 1 day in advance.

Note: This recipe makes a huge amount and is good to take to a large luncheon or dinner.

Recipe by E. Jean Sharpe

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