Marinated Vegetable Salad

• 1 1/2 lb. red potatoes, cooked and cut into large cubes
• 1 1/2 cherry tomatoes, cut into quarters
• 1 (16 oz.) can sliced beets, drained
• 1 large green bell pepper, cut into 1-inch pieces
• 1 c. chopped onion
• 1/4 c. diced sweet pickles
• 1/4 c. vegetable oil
• 3 Tbsp. white wine vinegar
• 1 tsp. lemon pepper seasoning
• 3/4 tsp. seasoned salt
• 1/2 tsp. sugar

1. In resealable plastic bag or large bowl, combine all vegetables.
2. Toss well. In small bowl, combine remaining ingredients.
3. Blend well.
4. (Can mix dressing in a jar and shake vigorously to blend.)
5. Pour dressing over vegetables.
6. Toss to coat.
7. Refrigerate at least one hour to allow flavors to blend.

red potatoes, tomatoes, beets, green bell pepper, onion, sweet pickles, vegetable oil, white wine vinegar, lemon pepper, salt, sugar

Taken from www.cookbooks.com/Recipe-Details.aspx?id=6222 (may not work)