Mixed Vegetable Salad
|Cider vinegar||3⁄4 Cup (12 tbs)|
|Salad oil||1⁄2 Cup (8 tbs)|
|Freshly ground pepper||1⁄4 Teaspoon|
|Canned whole kernel corn||32 Ounce, drained (2 Cans, 16-Ounce Each)|
|Cauliflower head||1⁄2 , cut into flowerets|
|Red onion||1 Medium, thinly sliced|
In a storage container, combine vinegar, oil, sugar, salt and pepper, mixing well.
Add remaining ingredients and toss gently to coat vegetables.
Cover and refrigerate 4 hours or overnight, tossing several times.
Toss salad before serving.
Makes 8 servings.