Make-Ahead Oriental Salad

By jannycerv

Yield : 10 to 12 servings.
Recipe by Jann Cervetti

Ingredients

• 1 (17 oz.) can tiny peas, drained
• 1 (16 oz.) can bean sprouts, drained
• 1 (12 oz.) can whole kernel corn, drained
• 10 oz. water chestnuts, drained and sliced
• 1 (6 oz.) can sliced mushrooms, drained
• 1 (4 oz.) jar pimento, drained and sliced
• 1 lg. green pepper, thinly sliced
• 1 lg. onion, thinly sliced
• 1 c. sliced celery
• 1 c. salad oil
• 1 c. water
• 1 c. sugar
• 1/2 c. vinegar
• Seasoned salt & pepper, to taste

Preparation

Step 1

Combine vegetables in a large bowl, stirring gently. Combine oil, water, sugar, vinegar, salt and pepper; pour over vegetables. Cover and chill for 24 hours. Drain before serving.