Cold Spaghetti Salad
1 med. red onion
2 green pepper
16 oz. bottle of dressing ( your preference ) * May use less dressing I prefer 7 oz. of Ranch.
1/2 or 2/3 bottle McCormick’s Salad Supreme
Add dressing and Salad Supreme, mix well.
Then add all chopped vegetables. Refrigerate.
Chilled Vegetable Salad
1 cup sugar
3/4 cup cider vinegar
1/2 cup vegetable oil
1 medium-size green bell pepper, chopped
1 medium onion, chopped
3 celery ribs, sliced
1 (7-ounce) jar diced pimiento, do not drain
1 (15 1/4-ounce) can small sweet green peas, drained
1 (14 1/2-ounce) can French-cut green beans, drained
1 (11-ounce) can white corn, drained
1/2 teaspoon salt
1/4 teaspoon pepper
Bring first 3 ingredients to a boil in small saucepan over medium heat; cook, stirring often, 5 minutes or until sugar dissolves.
Remove dressing from heat, and cool 30 minutes.
Stir together chopped bell pepper and next 8 ingredients in a large bowl; gently stir in dressing.
Cover and chill salad for 8 hours. Serve with a slotted spoon.
NOTE: Salad may be stored in an airtight container in the refrigerator for several days.
Credit: Sidney Ann Allen, Shreveport, Louisiana, Southern Living magazine
November 2000. Photo Copyright © 2014 Time Inc. Lifestyle Group. All Rights Reserved.