Mushroom Salad

(3 cans whole mushrooms (drained)
2 cups sliced English cucumber
2 cups sliced celery
1 green pepper, sliced thinly
1 red pepper, sliced thinly
1 red onion or Spanish onion, sliced thinly

Dressing:

3/4 cup sugar
½ tsp pepper
1/4 cup salad oil
1 tsp salt
2/3 cup vinegar

Combine all salad ingredients in medium bolw.

Bring dressing ingredients to a boil. Pour over vegetables and leave overnight, tossing occasionally.

Recipe ARCHIVE coming soon.

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