Vegetable Medley Salad
1 can Blue Lake cut green beans
1 can Mexicorn
1 jar artichoke hearts, drained, cut in half
1 jar marinated carrot sticks or 1 can sliced carrots
1 jar baby ears of corn
1 large cucumber, sliced
2 tomatoes, cut in chunks or 1 cup grape tomatoes
1 small white onion, sliced, separate into rings
Dressing
2/3 cup tarragon vinegar
1/3 cup brown sugar
2/3 cup salad oil
Garlic salt and lemon pepper to taste
1 tsp fresh dill weed, chopped
Mix dressing ingredients together.
Drain all vegetables. Layer vegetables in a bowl. Lay onion rings on top. Pour dressing over vegetables. Salad can be made in advance.