Self-reliance and sustainability in the 21st century.
Holiday meals can be heavy. To ease the pain of having too much protein and carbohydrates be sure to have a unique and tasty vegetable salad. This salad was a favorite recipe of my Aunt Helen and she always brought it to our family meals. I love the sweet, simple vinaigrette. After that big Thanksgiving Day meal, this is the leftover I grab out of the fridge to chomp on when I finally get hungry again!
Good Green Salad
3 cups small pieces of cauliflower
1 10-ounce bag frozen green peas
1 can shoe-peg corn (drained)
2 cups finely chopped celery
1 green onion
1 small jar pimentos
Mix together and add to vegetables:
1/2 cup vinegar
1/2 cup oil
1 tsp salt
Toss vegetables well, and refrigerate at least 2 hours before serving.