Make-Ahead Oriental Salad - cooking recipe

Ingredients

1 (17 oz.) can English peas, drained
1 (12 oz.) can bean sprouts, drained
1 (12 oz.) can shoepeg corn, drained
1 (8 oz.) can sliced water chestnuts, drained
1 (4 1/2 oz.) can sliced mushrooms, drained
1 (4 oz.) jar chopped pimento, drained
1 large green pepper, thinly sliced
1 large onion, thinly sliced
1 c. sliced celery
1 c. sugar
1 c. vegetable oil
1/2 c. vinegar
1/2 c. water
2 Tbsp. red wine vinegar
1 Tbsp. soy sauce
1 tsp. dry mustard
1/2 tsp. salt
1/2 tsp. paprika
1/4 tsp. pepper
1 clove garlic, crushed

Preparation

Mix all ingredients
well.
Cover
and chill overnight. Drain before serving.
Serves 12 to 15.
Stores a long time in refrigerator.