Shredded carrots
Green Bell peppers, cut in strips
Red Bell peppers, cut in strips
Frozen white or yellow corn kernels
Frozen sweet green peas
Bermuda onions, sliced in thin rings
The amount of vegetables used should be based on the number of persons you'll be serving. Prepare vegetables and place in a glass bowl. Toss salad with a very light Italian or Vinaigrette-type salad dressing. Refrigerate until chilled. Toss again before serving.
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