Shoe Peg Salad Food
SHOEPEG CORN SALAD
From a chuch cookbook called "Our Daily Bread" from the First Baptist Church in Vernon, Tx. I picked this up at Half Price Books, a wonderful source for local cookbooks.
Provided by True Texas
Categories Vegetable
Time 30m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Mix the above and marinate in 1/8 cup wine vinegar and 1/2 cup vegetable oil.
- Chill thoroughly. Better if made the day or two days ahead of time.
Nutrition Facts : Calories 109.6, Fat 1, SaturatedFat 0.1, Sodium 413.6, Carbohydrate 25.5, Fiber 3.5, Sugar 4, Protein 3.6
SHOEPEG CORN SALAD
A simple but delicious no-cook side dish for summer that is equally good and easy to do any time of the year!
Provided by HappyGrandma
Categories Salad Vegetable Salad Recipes Tomato Salad Recipes
Time 2h15m
Yield 8
Number Of Ingredients 9
Steps:
- Whisk mayonnaise, green onions, vinegar, jalapeno peppers, parsley, and olive oil together in a bowl until smooth; season with salt and pepper.
- Gently stir corn and tomatoes into the dressing to coat. Transfer salad to a serving dish, cover with plastic wrap, and refrigerate at least 2 hours.
Nutrition Facts : Calories 201.1 calories, Carbohydrate 18 g, Cholesterol 5.2 mg, Fat 13.3 g, Fiber 1.4 g, Protein 2.4 g, SaturatedFat 1.9 g, Sodium 340 mg, Sugar 3.3 g
OVERNIGHT VEGETABLE SALAD
My friend Anne, whom I first met in sixth grade, gave me this recipe. Whenever I'm invited to a potluck and a salad is needed, I make a double batch. There are seldom any leftovers! This is also my favorite recipe to share.
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 10-12 servings.
Number Of Ingredients 11
Steps:
- In a large bowl, combine peas, beans, corn, onion, celery and pimientos. In a saucepan, combine remaining ingredients; heat and stir until sugar dissolves. Pour over the vegetables. Cover and refrigerate overnight.
Nutrition Facts :
SHOEPEG CORN AND BABY PEA SALAD
This colorful salad recipe came from my mother-in-law and is a family favorite. I've shared it with friends over the years. It's delicious at a potluck, packed in lunches, at barbecues and more. It keeps in the frigerator for a good week. There are other versions out there, but my dressing had less oil and I use Splenda to cut down on the sugar, but you can use regular sugar if you like. Cooking time includes 2 hours for refrigeration.
Provided by Pam-I-Am
Categories Lunch/Snacks
Time 2h20m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- In a large bowl with a good top that seals, combine all of the vegetables and toss to combine.
- In a seperage jar or bowl, mix together dressing ingredients.
- Pour dressing onto sladad and mix together. Place tight fitting top on bowl and refrigerate for at least 2 hours.
- While salad is in the refrigeragor the 2 hours, reach in about every 30 minutes or so and give the bowl a shake upside down to help the dressing cover all the veggies.
- Serve cold with a slotted spoon.
- Pour dressing.
Nutrition Facts : Calories 179.6, Fat 7.5, SaturatedFat 0.6, Sodium 97.3, Carbohydrate 25.4, Fiber 4.9, Sugar 10.8, Protein 4.8
SHOEPEG CORN SALAD
April Ingram of Sweetwater, Tennessee tosses crunchy corn, red pepper, green onions and tomatoes with mayonnaise to make this simple salad. "This is a favorite in our household. It's also a big hit at church dinners," she adds.
Provided by Taste of Home
Categories Lunch
Time 5m
Yield 6-8 servings.
Number Of Ingredients 7
Steps:
- In a large bowl, combine all the ingredients. Cover and refrigerate for at least 1 hour.
Nutrition Facts : Calories 140 calories, Fat 11g fat (2g saturated fat), Cholesterol 5mg cholesterol, Sodium 332mg sodium, Carbohydrate 10g carbohydrate (2g sugars, Fiber 1g fiber), Protein 1g protein.
INDIANA SHOEPEG SALAD
This is a recipe that I got from a mother from my son's preschool. It's very good, crunchy, and fresh-tasting. My kids like this one, too, which shocked me...
Provided by Stacky5
Categories Corn
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Drain the corn, peas and beans and combine in a 3 quart bowl. Add celery, onions and peppers and mix well.
- In a small saucepan, combine sugar, oil, vinegar, salt and pepper. Bring to a boil and turn off heat.
- Cool dressing mixture,and then pour over vegetables. Refrigerate overnight before serving.
Nutrition Facts : Calories 407.1, Fat 19.1, SaturatedFat 2.5, Sodium 563.5, Carbohydrate 56.3, Fiber 8, Sugar 31.1, Protein 7.4
GRANDMA JUDY'S SHOEPEG SALAD
Steps:
- Drain corn and olives. Chop green onion and bell pepper.
- Mix all ingredients in large bowl.
- Refrigerate 8 hours or overnight.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
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