* Exported from MasterCook *
GREEK RELISH SALAD from the Pantry
Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Condiment LowCal (Less than 300 cals)
LowerCarbs Vegan
Amount Measure Ingredient -- Preparation Method
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SALAD:
1 can tiny peas -- petite pois
1 can fresh style green beans
9 ounces diced pimento -- (1 small jar)
1 cup diced onion
1 cup diced green pepper -- sweet
1 can shoepeg corn
1 cup diced celery
MARINADE:
1 cup sugar
3/4 cup vinegar
1/2 cup salad oil
1 teaspoon salt
1 teaspoon black pepper
Drain and combine above salad ingredients in large bowl.
Mix and pour marinade over salad mix.
Place in a tightly covered container and chill overnight in refrigerator.
Add a few black olives before serving, sliced to make it look pretty.
Will keep up to 2 weeks in refrigerator.
Makes approximately 1 1/2 gallons (approx 12 one-cup servings)
ChupaNote: I'm not sure what is 'Greek' about this salad, but if you have unexptected company it's handy. Add crumbled feta, capers, kalamata olives, and roma tomatoes to Greek-it-up. And a squeeze of lemon to the marinade.
Source:
"COOKS dot com"
S(Formatted by Chupa Babi):
"Jan 2011"
Yield:
"12 cups"
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Per Serving (excluding unknown items): 181 Calories; 9g Fat (44.3% calories from fat); 1g Protein; 25g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 245mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Vegetable; 2 Fat; 1 Other Carbohydrates.
Nutr. Assoc. : 0 27030 26747 0 0 26067 0 0 0 0 0 0 0 0
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