Vegetable Salad

• 16 oz. can small petite green peas
• 16 oz. can white corn
• 16 oz. can French-cut green beans
• 1 small can pimiento
• 1 c. chopped celery
• 1 green pepper, chopped
• 3 to 4 green onions, sliced
• 1/2 c. sugar
• 1/2 c. wine vinegar
• 1/2 c. oil
• 1 c. mayonnaise
• 1 c. sour cream
• 1 Tbsp. Dijon mustard
• 1 Tbsp. fresh chopped or 2 tsp. dried dillweed
• 1 Tbsp. sugar
• 1 tsp. salt
• 1/2 tsp. white pepper
• 1/2 small head red cabbage (about 1/2 lb.), chopped
• 1/2 lb. fresh mushrooms, sliced
• 1/4 lb. spinach, cleaned and torn into pieces
• 1 medium Spanish onion, coarsely chopped
• 2 c. frozen green peas, thawed
• 4 oz. Cheddar cheese, shredded (1 c.)
• 4 slices bacon, cooked and crumbled

1. In bowl, combine first seven ingredients.
2. In 10-cup clear bowl, layer cabbage, mushrooms, spinach, onion and peas.
3. Spread on dressing; top with cheese and bacon.
4. May be refrigerated up to 8 hours.

green peas, white corn, green beans, pimiento, celery, green pepper, green onions, sugar, wine vinegar, oil, mayonnaise, sour cream, mustard, sugar, salt, white pepper, head red cabbage, fresh mushrooms, spinach, spanish onion, frozen green peas, cheddar cheese, bacon

Taken from www.cookbooks.com/Recipe-Details.aspx?id=337994 (may not work)