Serves: 16
Total Calories: 75

3/4 cup cider vinegar
1/2 cup sugar
1/4 cup water
2 tablespoons vegetable oil
1 tablespoon ginger ground
1 1/2 teaspoons salt
3/4 teaspoon black pepper
1 (17-ounce) can petite peas drained
1 (14-ounce) can bean sprouts rinsed and drained (optional)
1 (12-ounce) can corn whole kernel corn, drained
1 green bell pepper large, thinly sliced
1 cup celery sliced
1/2 cup onion chopped
1 (8-ounce) can water chestnut sliced, drained
1 (4-ounce) can mushrooms sliced, drained
1 (4-ounce) jar pimiento chopped

At least 24 hours or up to 5 days before serving:

In a medium bowl, whisk vinegar, sugar, water, oil, ginger, salt and pepper until sugar dissolves set aside.

In a large glass or stainless steel bowl, mix peas, bean sprouts, corn, green pepper, celery, onion, water chestnuts, mushrooms and pimiento. Pour dressing over cover and refrigerate at least 24 hours or up to 5 days, stirring occasionally. Drain before serving.

Nutritional Facts:

Serves: 16
Total Calories: 75
Calories from Fat: 16

More Recipes from the Make And Take Cookbook Cookbook:
Avocado Dressing
Bean-Tuna Salad
Cucumber And Salmon Mousse
Gingered Winter Salad
Marinated Carrots
Molded Tomato Salad
Santa Fe Salad
Shrimp Macaroni Salad
Yogurt Ambrosia