Mixed Vegetable Salad - cooking recipe

Ingredients

2 (10 oz.) pkg. frozen mixed vegetables
1 c. coarsely chopped Spanish onion
6 Tbsp. salad oil
3 Tbsp. vinegar
1 1/2 tsp. Worcestershire sauce
1/8 tsp. coarse ground black pepper
3/4 tsp. salt
1/8 tsp. sugar

Preparation

Cook vegetables in unsalted water following package directions; drain. Stir in onion. Combine remaining ingredients; mix well. Pour over mixed vegetables. Cover and refrigerate at least 12 hours before serving. Stir vegetables occasionally. Serve as a relish or a salad.
Serves 6.