MRS. SPIKE'S SALAD
"This dish has a strange name, and a silly story to match. I was introduced to this dish at a backyard barbecue at the home of an old friend. The friend's nickname was Spike (don't ask), and since this salad was served by Spike's mom, it became Mrs. Spike's Salad in my recipe box." - Debbie
1 cup diced celery
1 cup diced onion
1 green pepper, diced
1 (16 ounce) can French-style green beans, drained
1 (16 ounce) can tiny, early peas (petit-pois peas) , drained
1 (16 ounce) can shoe peg or white corn (any canned corn will do; just don't use creamed corn), drained
2 small jars chopped red pimiento, drained
FOR THE MARINADE:
1 cup sugar
3/4 cup vinegar (1/2 wine vinegar and 1/2 cider vinegar)
1/2 cup vegetable oil
1 tablespoon water
1 teaspoon salt
1 teaspoon ground black pepper
Steam together briefly the celery, onion and green pepper. (Just take the edge off the fresh veggies; if they're too soft to start with, they'll get positively soggy after swimming in marinade.)
Drain the green beans, peas, corn and pimientos, then mix in a bowl. Add steamed veggies.
Mix together the ingredients for the marinade and pour marinade over veggies. Refrigerate at overnight or up to a few days ahead before serving.
NOTE: Best if made a few days ahead, but overnight or the morning of the feast works, too.
Source: Debbie Cafazzo to The Tacoma News Tribune, September 12th, 2007
"This dish has a strange name, and a silly story to match. I was introduced to this dish at a backyard barbecue at the home of an old friend. The friend's nickname was Spike (don't ask), and since this salad was served by Spike's mom, it became Mrs. Spike's Salad in my recipe box." - Debbie
1 cup diced celery
1 cup diced onion
1 green pepper, diced
1 (16 ounce) can French-style green beans, drained
1 (16 ounce) can tiny, early peas (petit-pois peas) , drained
1 (16 ounce) can shoe peg or white corn (any canned corn will do; just don't use creamed corn), drained
2 small jars chopped red pimiento, drained
FOR THE MARINADE:
1 cup sugar
3/4 cup vinegar (1/2 wine vinegar and 1/2 cider vinegar)
1/2 cup vegetable oil
1 tablespoon water
1 teaspoon salt
1 teaspoon ground black pepper
Steam together briefly the celery, onion and green pepper. (Just take the edge off the fresh veggies; if they're too soft to start with, they'll get positively soggy after swimming in marinade.)
Drain the green beans, peas, corn and pimientos, then mix in a bowl. Add steamed veggies.
Mix together the ingredients for the marinade and pour marinade over veggies. Refrigerate at overnight or up to a few days ahead before serving.
NOTE: Best if made a few days ahead, but overnight or the morning of the feast works, too.
Source: Debbie Cafazzo to The Tacoma News Tribune, September 12th, 2007
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