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Marinated Vegetable Salad

Yield 8 servings


  • 2 (10-ounce) packages frozen green peas, thawed
  • 1 (8-ounce) can water chestnuts, drained and diced
  • 1 (6-ounce) can pitted ripe olives, drained
  • 1 (4-ounce) jar sliced pimientos, drained
  • 1 bunch green onions, sliced
  • 2 cups sliced fresh mushrooms
  • French Dressing

How to Make It

  1. Combine peas, water chestnuts, olives, pimientos, onions, and mushrooms in a 12- x 8- x 2-inch baking dish. Pour French Dressing over vegetable mixture; toss lightly. Cover and marinate in refrigerator at least 3 hours before serving.

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