Marinated Vegetable Salad

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Category: Salads

This dedicated volunteer at the Convent House is the wife of Robert Steinauer, a descendant of the three brothers who helped settle this village. Those Swiss immigrants would’ve arrived early for a meal with Barb’s recipe.

Read the full story from our March/April 2013 issue here!

Number of Servings: 25
Ingredients: 2 cups sugar
1 ¾ cup cider vinegar
1 15 1/4-oz can, white or shoepeg corn, drained
1/4 cup vegetable oil
1 Tbsp salt
3 medium carrots, chopped
1 14 1/2-oz can French-style green beans, drained
2 celery ribs, chopped
1 medium onion, chopped
1 green pepper, chopped
1 8-oz can sliced water chestnuts
1 4 1/2-oz jar sliced mushrooms, drained
1 14-oz can or fresh bean sprouts, drained
1 small head cauliflower, broken into florets
Directions: Combine sugar, oil, vinegar and salt, and bring to boil in saucepan. Mix vegetables in large bowl, add cooled dressing, and toss to coat. Cover and chill for at least 2 hours. Serve with slotted spoon.
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Nebraska Life July 2020 - July 2020
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