Side dish.
Let me look at a few recipes and I'll post something.
This is easy, delicious, colorful, feeds a large crowd and everyone loves it in the summertime.
Marinated Vegetables
Marinade:
1/2 cup white vinegar
1/4 cup oil
1 teaspoon salt and pepper each
3/4 cup sugar
Heat together over low heat until sugar dissolves, then cool.
Vegetables:
1 cup chopped green bell pepper
4-5 chopped green onions
1 cup chopped celery
1 can white corn, drained
1 can French style green beans, drained
1 jar (small) chopped pimentos
1 can leseur baby peas
Drain canned vegetables and pimento. Add chopped vegetables. Cover with marinade and let marinate 24 hours before eating. Use a glass dish only to serve.
* Best made the day before
** Drain a little of the juice from the serving bowl before serving onto a plate and use a slotted spoon to serve.
If this recipe doesn't sound like what you had in mind, let me know and I'll post something else.
I make this pasta salad alot. I use 7 Seas Viva Italian dressing.
Supreme Pasta Salad is an easy, richly flavored addition to any picnic, cook-out, or party. It is sure to get compliments.
Prep Time: 15 minutes
Chill: at least 4 hours
Cook Time: 15 minutes
Makes 10 (one-cup) servings
Ingredients:
16 ounces rotini, fusilli, or shell pasta
1 bottle (8 ounces) Italian or ranch-style salad dressing
4 tablespoons McCormick® Salad Supreme Seasoning
5 cups assorted raw vegetables (tomatoes, carrots, broccoli or red onions)
Directions:
1. Cook pasta according to package directions. Rinse under cold water to stop cooking and drain well.
2. Place pasta in large salad bowl, add dressing and seasoning, and toss gently to coat.
3. Cut vegetables into bite-sized pieces. Add vegetables to pasta and mix gently.
4. Cover and refrigerate at least 4 hours.
Hildy, a thunderstorm is all around us so I'm logging off for a while. If you need another recipe, I'll respond when the storm has passed.
Easiest side dish in the universe for a cook out.
Corn on the cob on the grill.