Stand-By Salad - cooking recipe

Ingredients

1 can hearts of palm, cut in 1/2-inch pieces
1 can or 10 oz. frozen pkg. peas
1 can white wax beans
1 can sliced water chestnuts
5 to 6 ribs celery, cut in 1/4-inch crescents
1 medium onion, minced or finely chopped
1 green pepper, finely chopped
1 small jar pimiento, chopped
1/2 c. salad oil
1 c. sugar
1 1/2 c. vinegar
3/4 c. water
1/4 c. lemon juice
1 tsp. paprika

Preparation

Drain canned vegetables and pimientos well.
Mix all vegetables together.
Toss gently.
In a saucepan, combine oil, sugar, vinegar, water, lemon juice and paprika.
Bring to a boil.
Remove from heat; allow to cook 5 minutes.
Pour over top of vegetables and allow to marinate at least 24 hours.
Gently turn over with a slotted spoon.
Drain well before serving.
Makes 18 to 20 servings.