Recipe - Bobby Hammons Cook-Out Salad

FOR SALAD
1 cup Cooked string beans, cut
into 1inch lengths
1 cn (8One half oz) tiny green peas
One half md Green pepper, slivered
3 Green onions, cut or sliced up thinly
(up to 4)
1 cup Sliced celery
1 cn (5 oz) water chestnuts,
cut or sliced up thinly
1 cn (15 oz) red kidney beans,
drained
1 cn (11 oz) mandarin oranges

FOR DRESSING
One half cup Water
One half cup White wine vinegar
One fourth cup Cider vinegar
One half cup Sugar
One fourth cup Salad oil
Salt and pepper to taste
Several shakes season salt
One fourth teaspoon Mixed salad herbs

Combine salad ingredients in large bowl. Add combined dressing ingredients
and toss well. Drain just before transporting or serving. Best if made a
day ahead.

Makes 6 servings. Posted to TNT Prodigy's Recipe Exchange Newsletter by
rosann1@juno.com (R G H) on Jul 03, 1997