1 can (14-1/2 ounces) sliced carrots, drained
1 can (14-1/2 ounces) wax beans, drained
1 can (2-1/4 ounces) sliced ripe olives, drained
1 can (8 ounces) diced water chestnuts, drained
1 jar (6-7 ounces) whole mushrooms, drained
4 tablespoons diced pimiento
2 tablespoons dried onion
1/8 teaspoon dried minced garlic
1 tablespoon parsley flakes
2/3 cup olive oil
1/3 cup white wine vinegar
1/4 teaspoon black pepper
1/2 teaspoon garlic salt
1 can (14-1/2 ounces) wax beans, drained
1 can (2-1/4 ounces) sliced ripe olives, drained
1 can (8 ounces) diced water chestnuts, drained
1 jar (6-7 ounces) whole mushrooms, drained
4 tablespoons diced pimiento
2 tablespoons dried onion
1/8 teaspoon dried minced garlic
1 tablespoon parsley flakes
2/3 cup olive oil
1/3 cup white wine vinegar
1/4 teaspoon black pepper
1/2 teaspoon garlic salt
Combine carrots, beans, olives, water chestnuts, mushrooms, pimiento, onion, garlic, and parsley. In a small bowl, whisk together oil, vinegar, pepper, and garlic salt. Pour over vegetables and stir to coat. Refrigerate until well chilled, stirring occasionally. Serves 8.
from: Cheryl Driggs www.simplyprepared.com
