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