Loading...Mom took this to most Church potlucks and it was always a hit – no leftovers!
Difficulty: Easy
Servings: 15
Prep Time: 25 minIngredients
Crisp vegetables sliced small or thin — such as carrots, celery, broccoli, cauliflower, onions, green peppers, etc.
1/2 cup sugar
1/2 cup vinegar
1/4 cup oil
salt and pepper
Directions
Stir last four ingredients until sugar is dissolved; pour over cut up vegetables Must sit refrigerated over night before serving. Best served chilled.
Categories: Appetizers & Snacks, Crowd-Size, Entertaining, Holiday, Low-Sodium, Potluck, Salads, Vegetable Salads, Vegetables
Submitted by: moopseemort on May 17, 2010
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