This salad made by my Grandma Otten is readily devoured, especially if served with fried chicken and mashed potatoes with gravy. Even having it with a nice BBQ/Grill item is good!
2 Green peppers
2 Tomatoes
2 cucumbers
2 onions
Cut these up for the salad. Sprinkle with Season Salt.
1/8 cup of Oil
1/8 cup of Vinegar
(look at your 1/4 cup, fill it half way with oil then vinegar, whisk together) Pour dressing over veggies, cover and refrigerate. I would let this refrigerate at least 1-2 hours minimum. No more than 4 hours for the initial serving. Or, if your like me, this salad the next day, even though the vegetables are beyond their prime , is even more good. Doing this in summer with vegetables right out of your garden is the best!
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