Alyeska marinated pea salad
Alyeska Marinated Pea SaladThis article was published by: Matthew
⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
♼ Featured image is generic and may not represent the (final) appearance of a dish.
♼ Recipe origin is unknown.
- 3/4 cup vinegar
- 3/4 cup sugar
- 1 Tablespoon water
- 1 teaspoon salt
- 1/4 teaspoon pepper
- One 17-ounce can English peas
- One 12-ounce can shoe peg corn (or in frozen section of store)
- 2 ounces diced pimientos
- 1 cup finely chopped celery
- 1 cup finely chopped onions
Drain liquid from peas, corn, and pimientos. Combine vegetables and pimientos in a bowl and toss lightly. Pour marinade over vegetable mixture and stir gently. Cover salad and refrigerate overnight.
Reference: Alyeska marinated pea salad
Recipe type: xarchivex
Find more recipes on thesmartcookiecook.com or see our latest posts.
(Visited 19 times, 1 visits today)