Helen's Salad

Recipe by luvstacook
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 20mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
Advertisement

DIRECTIONS

  • Open cans of green beans, peas, and carrots and pour vegetables into a large strainer in the sink. Let vegetables drain for at least an hour, shaking strainer every so often to get rid of water.
  • When drained, put vegetables into a large bowl that has a lid that seals.
  • Slice onion into thin slices and then cut the slices in half or fourths. Put cut onion on vegetables.
  • In a small pan, heat to dissolve: sugar, oil and vinegar. Be careful to not breathe in the fumes as this mixture heats. I usually just bring it to a boil, stirring constantly.Marinade should be clear not cloudy. Remove pan from burner and let mixture cool to just warm.
  • Pour cooled marinade over vegetables and carefully stir so vegetables don't get mushy. Cover and refrigerate overnight.
  • Next day drain salad in strainer in the sink for at least an hour. Pour salad back in bowl and add diced celery and green pepper. Add 3 tbsp Miracle Whip and gently stir to mix well. If it isn't creamy enough add up to 3 more tbsp Miracle Whip.
  • Salad is ready to serve and will keep for up to a week.
Advertisement