Overnight Vegetable Salad -- Quad-Cities Online Recipe Book
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Overnight Vegetable Salad

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1 can (16 ounces) peas, drained
2 cans (16 ounces) whole green beans, drained
1/2 cup sliced pimiento stuffed olives
4 carrots, cut in 1-inch matchsticks
1 package (4 ounces) slivered almonds
4 cups celery, cut in 1-inch matchsticks
6 green onions, thinly sliced
1-1/2 cups French-style bottled dressing


Combine all ingredients, except dressing. Toss with French-style dressing. Cover and refrigerate overnight. Salad will keep several days in refrigerator.

Betty Paustian

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