Claremont Salad


  • dash of ground pepper
  • 4 tablespoon(s) water
  • ½ cup(s) canola oil
  • ½ cup(s) sugar (or Splenda)
  • ¾ cup(s) white vinegar
  • 1 Bermuda onion, thinly sliced
  • 3 carrots, peeled and thinly sliced
  • + 2 more ingredients
    • 2 cucumbers, peeled and thinly sliced
    • 1 head(s) green cabbage, shredded

Make marinade using the vinegar, sugar, canola oil, and water. Pour over vegetables and cover. Refrigerate and let stand for 12 hours. Drain excess liquid. Adjust to taste. If desired, add red or green peppers to the salad.

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