Bobby Hammon's Cook-Out Salad
| Yield: | 1 Servings |
| Categories: |
| FOR SALAD | ||
| 1 | c | Cooked string beans, cut into 1-inch lengths |
| 1 | cn | (8-1/2 oz) tiny green peas |
| 1/2 | md | Green pepper, slivered |
| 3 | Green onions, sliced thinly (up to 4) | |
| 1 | c | Sliced celery |
| 1 | cn | (5 oz) water chestnuts, sliced thinly |
| 1 | cn | (15 oz) red kidney beans, drained |
| 1 | cn | (11 oz) mandarin oranges |
| FOR DRESSING | ||
| 1/2 | c | Water |
| 1/2 | c | White wine vinegar |
| 1/4 | c | Cider vinegar |
| 1/2 | c | Sugar |
| 1/4 | c | Salad oil |
| Salt and pepper to taste | ||
| Several shakes season salt | ||
| 1/4 | ts | Mixed salad herbs |
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