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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 12 |
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From the kitchen of Wanda Cupp Thornburg, Moberly MO. Ingredients:
1/3 cup vinegar |
8 teaspoons water (1/6 cup) |
3/4 cup granulated sugar |
2 tablespoons flour |
2 tablespoons prepared yellow mustard |
2 (15 ounce) cans mixed vegetables, drained |
1/2 cup celery, chopped fine |
1/4 cup onion, chopped fine |
1 (2 ounce) jar pimientos, drained and diced |
Directions:
1. Cook dressing ingredients until thick.
2. Pour over mixed vegetables.
3. Let cool; then add celery, onion and pimiento.
4. Flavor is better on the second day, so prepare at least 12 hours in advance.
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