ORIENTAL SALAD

By MaryEllen

This is the best dish to take on a picnic or to a church dinner. It doesn't matter if it sits out for a while. Everyone loves it and asks for the recipe.

Degree of Difficulty: Very easy

Ingredients

• 1 can tiny peas, drained
• 1 can bean sprouts, rinsed and drained
• 1 can corn, rinsed and drained
• 1 can sliced water chestnuts, drained
• 1 jar pimiento, sliced and drained
• 1 large onion, sliced
• 1 cup celery, sliced
• For the dressing
• 1 cup oil
• 1 cup water
• 1 cup sugar
• 1/2 cup vinegar

Preparation

Step 1

Combine dressing ingredients in a sauce pan and head until sugar dissolves. Pour liquid over the vegetables and chill for 24 hours.