Vegetable Salad by Connie Mitchell

QCA Admin — Tue, 29 May 2012 13:41:00 GMT

1 can French-Cut Green Beans, Drained

1 can Whole-Kernel Corn, Drained

1 can Peas, Drained

1/2 C. to 1 C. Onion, Diced

1 (4oz.) Jar Pimento, Drained

1/2 C. to 1 C. Celery, Diced (Optional)

1/2 C. to 1 C. Green Pepper, Diced (Optional)

Dressing:

1 C. Sugar

3/4 C. White Vinegar

1/2 C. Vegetable Oil

Bring dressing ingredients to a boil, immediately pour over the vegetables. Stir well. Cover and marinate in the refrigerator. Store covered in refrigerator.

"Greek Salad" by Dawn Paoletti

QCA Admin — Tue, 12 Jan 2010 03:23:00 GMT

Greek Salad

2 or 3 cucumbers - peeled or not, your choice.
2 tomatoes - seeded, cut into bite sized pieces
1/4 red onion - cut into small, bite sized pieces
1/2 tsp garlic powder
1/2 tsp oregano
season with salt and pepper to your taste
1 tbsp olive oil
splash of lemon juice
greek olives - pitted
feta cheese

If you have a large bowl with a cover, use it. Put the olive oil, lemon juice and all the seasonings in the bowl. Cut the cucumbers lengthwise and scoop out the seeds. Cut the cucumbers into slices and place in bowl. Put the cut tomatoes and onion into bowl, along with the olives. Cover your mixing bowl and toss ingredients so everything is coated. Sprinkle with feta cheese on the top.

This recipe is easy to modify depending on how many servings you need.

Quilters' Recipes Blog : salad recipe, recipe

Vegetable Salad by Connie Mitchell

"Greek Salad" by Dawn Paoletti