Category: Salads

3/4 cup Cider vinegar

1/2 cup Sugar

2 tsp Dry mustard

1 tsp Celery seed

1 tsp Salt

1/8 tsp Cayenne

1/2 cup Vegetable oil

1 medium Cabbage head -- shredded

1 large Bermuda onion -- thinly

Sliced

1 medium Green bell pepper -- thinly

Sliced

1 medium Red bell pepper -- thinly

Sliced

1 can 8-oz corn -- drained

1/2 cup Black olives -- sliced

1/2 cup Green olive -- sliced

1 can 7 oz. green chile -- diced,

Drained

In a med. saucepan combine vinegar, sugar, dry mustard, celery seed, salt, and cayenne. Bring to boil over med. heat. Cook, stirring, until sugar disolves, 1-2 min. Remove from heat and let cool. Whisk in oil.



In large serving bowl, combine remaining ingredients. Pour on dressing and toss. Cover and refrigerate until serving time.



Posted to EAT-L Digest - 26 Jun 96



Date: Thu, 27 Jun 1996 15:05:32 -0500



From: Fran <frich@TENET.EDU>



Recipe By : 365 Ways to Cook Vegetarian