24-Hour Oriental Salad

• 1 (17 oz.) can English peas, drained
• 1 (14 oz.) can bean sprouts, drained
• 1 (12 oz.) can white Shoe Peg corn, drained
• 1 (8 oz.) can sliced water chestnuts, drained
• 1 (4 1/2 oz.) jar sliced mushrooms, drained
• 1 (4 oz.) jar chopped pimiento, drained
• 1 large green pepper, thinly sliced
• 1 large red onion, thinly sliced
• 1 c. celery, sliced
• 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

1. Combine vegetables in a large bowl and toss lightly.

english peas, bean sprouts, white shoe peg corn, water chestnuts, mushrooms, pimiento, green pepper, red onion, celery, sugar, vegetable oil, vinegar, water, red wine vinegar, soy sauce, dry mustard, salt, paprika, pepper, clove garlic

Taken from www.cookbooks.com/Recipe-Details.aspx?id=66044 (may not work)