Blue Plate Monday ~ Vegetable Salad Recipe

It's Monday and we all know that means Blue Plate Monday at (un)Deniably Domestic. Kelly has cooked up a beautiful cherry pie and it has the most gorgeous crust on it. Please follow her link and go check it out.

I have a couple friends that follow my blog that I sincerely wish would join us for Blue Plate Monday. I know that one in particular could produce recipes for some wonderful homecooking for the hectic lifestyle. By hectic I mean, farmers. Dairy farmers, to be precise. There are four lady dairy farmers from here in Buffalo. They are some wonderful, talented ladies and I am so honored to have them in my life, though I don't get to spend as much time as I would like visiting with them. I very much respect each of these wonderful ladies. Each has something that they are very good at and together they make the most awesome team and family.

Now, onto the story of my recipe...

I can remember my grandma making this every summer. In July we always had the Wing Family reunion that we went to, which was my Grandma's mothers side of the family. This salad was a popular dish and she would make up a super large bunch of it because she would never have leftovers and we liked it at home too.

Today, her sister makes this dish a lot and takes it to many church dinners and also to what is left of the Wing family reunion.

I was craving this salad this weekend. I barbequed for the boys on Saturday and made Grandma's Potato Salad, Vegetable Salad, Corn, and Baked Beans. We had fresh leaf lettuce and radishes from the garden to round out our meal. Yes, I know that sounds like tons of salads but it is the time of year that I keep a couple made up in the fridge. This always makes dinner so much easier if you are in rush too because you only have to worry about the meat to go with it.

I'm sorry that I can't post a picture of my salad. I still haven't picked up that camera battery. My Wal-Mart doesn't carry it and I forgot to stop in Springfield. I also refuse to buy another one at Radio Shack if it's not going to last longer than a couple weeks and a handful of uses.

Alice's Vegetable Salad

1 can Shoe Peg Corn (white)

1 can French Style Green Beans

1 can Peas and Carrots

1 cup celery, diced fine

1 small onion, diced fine

1/2 to 1 cup green pepper, diced fine

1/2 cup red pimento peppers

2/3 cup vinegar

1/3 cup oil

3/4 cup sugar

Mix vegetables together, then add oil, vinegar and sugar.

Refridgerate.