Make-Ahead Oriental Salad

• 1 (17 oz.) can English peas, drained
• 1 (12 oz.) can bean sprouts, drained
• 1 (12 oz.) can shoepeg corn, drained
• 1 (8 oz.) can sliced water chestnuts, drained
• 1 (4 1/2 oz.) can sliced mushrooms, drained
• 1 (4 oz.) jar chopped pimento, drained
• 1 large green pepper, thinly sliced
• 1 large onion, thinly sliced
• 1 c. sliced celery
• 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. Mix all ingredients
2. well.
3. Cover
4. and chill overnight. Drain before serving.
5. Serves 12 to 15.
6. Stores a long time in refrigerator.

english peas, bean sprouts, corn, water chestnuts, mushrooms, pimento, green pepper, 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=925959 (may not work)