As marinated salads go, this is one of my favorites. It holds special meaning because it was served by my husband, Ervin’s, Grandma Lakin. The first time I was a guest in her home she prepared this salad. I had enjoyed many marinates as a girl growing up, but this one remains my favorite. Last week I talked about preparing dishes for the work week or kid’s lunches. This is another one to make on Sunday and take all week.
Sometimes locating shoe peg corn can be difficult. Don’t give up, it is truly better in this salad than regular corn. It is a delicate salad and a refreshing salad during summer and early fall. I serve this every year during Southern Gospel at Silver Dollar City. If this salad wasn’t present we would definitely receive comments from the guests. I also advise not to use inexpensive canned peas. You can truly taste the difference.
The dressing has sugar in with the vinegar. I would not hesitate to use an artificial sugar substitute if necessary. Speaking of the dressing……A few weeks back my assistant, Bonnie and I filled a few pint jars with my mother’s homegrown cucumbers. We then used a version of this dressing along with onions, garlic and spices and canned the cucumbers. They won’t be a ‘pickle’ but more like cucumber and onions. Can you imagine opening those up in the dead of winter? Spectacular simply spectacular.
I was planning on sharing a new healthy quinoa salad, but I noticed I’m still preparing it the first week of September. I’ll have to wait on the new dish another week or two.
Last week I canned tri-berry jam with a hint of concord wine. It went over great with the 40 biscuits I fixed on Thursday. Oh yes, we had a sausage gravy and biscuit breakfast at our home this week. Next week I’m going to ‘try’ and share a recipe I just completed tonight for sweet n’ hot pepper relish. Can you believe this, I couldn’t can it this evening because all my flats and rings were at the culinary school!!! It was late and I wasn’t going to the store.
I’m headed up to Kansas City to tape a segment with KCTV 5 television network.
I don’t know when it is going to air, but I’ll post it in the column or give you an address so you can view the spot. I’ll be doing 3 dishes that I have not shared in this column, as of yet!
Time to scurry, there’s clothes to pack and food to prep and pack in coolers for transporting. Enjoy enjoy, Simply yours, The Covered Dish. www.thecovereddish.com
Vegetable Salad Marinade
1 can French style green beans, drain well
1 can white shoe peg corn, drained
1 can small petite peas, drained
1 cup chopped celery
1 medium onion, finely chopped
1 green pepper, finely chopped
1 small jar of pimentos, chopped
3/4 cup sugar
1 teaspoon salt
1/2 cup white wine vinegar
1/2 cup oil
Mix the first 7 ingredients together. In a saucepan cook the sugar, salt and vinegar, bringing to a boil. Remove and add the oil. Pour dressing over the vegetables and keep in the refrigerator overnight and/or several days.