Oriental Salad - cooking recipe

Ingredients

1 (14 or 16 oz.) can bean sprouts
1 (8 oz.) can bamboo shoots
1 (8 oz.) can sliced water chestnuts
1 (4 oz.) jar chopped pimentos
1 (11 oz.) can mandarin oranges
1 medium onion, sliced thin
1/2 c. finely chopped celery
1/2 c. finely chopped green pepper
1/3 c. vegetable oil
3/4 c. granulated sugar
2/3 c. white vinegar
1 tsp. salt
1 tsp. black pepper

Preparation

Combine oil, sugar, vinegar, salt and pepper in a pan; bring to a boil and cook over medium-high heat until sugar is dissolved. Pour hot oil mixture over drained vegetables and oranges.
Mix well and chill.