Friday, June 5, 2020

Jacobs Coat Salad


"Jacobs Coat Salad" 

20 oz frozen mixed vegetables, cooked, drained and cooled. 

Add: 
1/2 cup chopped celery, 
1/2 cup chopped onion, 
1/2 cup chopped green pepper 
1 can red kidney beans rinsed and drained. 

For the dressing:
1/2 cup cider vinegar, 
3/4 cup sugar,
2 tbls. flour, 
2 tsp. dry mustard.
salt and pepper to taste.

 Mix and cook until thicken. 
Cool slightly and add to veggie/ bean mixture. 

Refrigerate. 

Best made and cooled several hours or overnite before serving.

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