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    Calico Salad


    Source of Recipe


    Crystal's aka MarineMom's Aunt Jo Hopkins

    Recipe Introduction


    Crystal's Note - From my Aunt Jo who lives in Ft. Valley, GA.

    List of Ingredients




    1 lb. can tiny English peas, drained
    1 lb. can white shoepeg corn, drained
    1 sm. can diced pimento, drained
    1/2 to 1 c. fresh onion, chopped
    1 c. small broccoli flowerets, optional
    1/2 c. celery, finely chopped, optional
    1/2 c. sugar
    3/4 c. vinegar
    1/4 c. olive oil
    1/2 tsp. salt
    1/4 tsp. black pepper, optional

    Recipe



    In a large mixing bowl, combine peas, corn, pimento, onion, broccoli and celery. Set aside. In a saucepan, bring to a boil sugar, vinegar, oil, salt and pepper. Cool. Pour over vegetables and let stand overnight in refrigerator. Drain well to serve. Will keep days in refrigerator; improves with age.
 

 

 

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