A Picnic Potluck Salad

Memorial Day weekend just isn't the same as it was back when I was a kid. We still do the annual cemetery tour with my parents, putting flowers on loved ones' graves. We also try to meet Randy's sister and family to decorate graves for their family.

But back when I was grade school age, we sometimes had a picnic in Lemon Park in Pratt with Grandma and Grandpa Leonard and often with my Great Aunt Helen and Great Uncle Mike Stauth before we'd make the cemetery rounds.

As a kid, I didn't think about the preparation that went into toting a meal to the picnic shelter. I just looked forward to playing on the playground equipment and the novelty of eating a meal outdoors.

These days, we usually eat at a restaurant. And, as the chief cook around here, that's fine with me.

But if your holiday gatherings include a picnic meal, here's a recipe to try. My sister Lisa brought it to our Easter dinner, and I've made it once since then. Since it doesn't have a mayonnaise-based dressing, there aren't as many potential food safety issues with choosing this salad for an outdoor meal.

So whether you're having a picnic at a park or are heating up the grill at home, this recipe would add a tasty side dish to your celebration ... or just an everyday meal.

And don't let Memorial Day be simply about a three-day weekend or a time to party. Remember your loved ones. And remember the military men and women who sacrificed to provide protection for you and me.

Marinated Vegetable Salad

2 cans French-cut green beans, drained
1 can LeSeuer peas, drained
1 can shoepeg corn, drained
1 cup celery, chopped
1 small onion, chopped (I used green onion instead)
1 green pepper, chopped (I used a combination of tri-color peppers)
1 small jar pimento
1 tsp. salt
3/4 cup sugar
1/2 cup vinegar
1/2 cup oil

Combine all vegetables and set aside. Bring salt, sugar and vinegar to a boil. Add oil. Pour over vegetables and marinate about 18 hours before serving.

Enjoy!