Recipe - Clairmont Salad

2 pound Cabbage chopped
1 lg Bell pepper chopped
1 Onion chopped
2 Carrot cut or sliced up
3 Stalks celery chopped
1 lg Cucumber chopped
One half cup Sugar
One half cup Vinegar
One half cup Salad oil
1 teaspoon Salt
One half teaspoon Pepper

Mix together: oil, vinegar, sugar, salt and pepper. Mix together
vegetables. Pour dressing over vegetables and store overnight. Keeps 1
week. Makes tons.

Posted to EATL Digest 28 May 96

Date: Wed, 29 May 1996 08:37:05 0400

From: Barbara Williams BarbEWill@AOL.COM

Recipe By : Barbara Arbuckle