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- I just love it when all you friends share with me.
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I'm gonna share with y'all
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through Teresa Gettle.
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sent a note saying she just loves us,
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that her mother used to make all the time.
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And they called it a Summer Salad, she said,
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even though it ain't got a stitch of salad in it.
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She said she used to request this so much
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that her mother changed the name of it
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from Summer Salad to Theresa's Summer Salad.
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So Theresa, I appreciate you sharing this with us,
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and I'm sure that y'all have had some form of this salad.
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Like I said, just maybe a little different,
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different ingredients in it.
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But it's hard to beat, especially during the summer.
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So you want to start by taking
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1/2 cup of apple cider vinegar,
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1/2 cup of canola oil,
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and one cup of sugar.
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And you want to bring that to a boil.
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And then add your black pepper.
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And then allow this to cool completely.
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this is the combination that
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And you drain all your vegetables that you're putting in.
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And I love these little
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In fact, Michael asked me last night, he said,
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you got a can of those little peas in the pantry?
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All right, and we've got shoepeg corn.
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And I highly recommend that you use a white shoepeg.
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And then diced celery.
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I'm gonna go back over the measurements
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in a minute with y'all.
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four ounces of drained pimentos.
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And it calls for just 1/4 cup of onions,
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which seems like just a little bit of onion.
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Theresa, I'd probably increase that onion,
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- [Man] So sweet onion?
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- Yes, a sweet onion.
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Vidalia, if you can get it.
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boil this to start with
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is to melt your sugar,
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melt all those flavors together.
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And you don't want to pour it hot over your vegetables
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because it would cook them.
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It could cook them and you don't want to do that.
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So look at this beautiful salad.
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Theresa said, just put this in a pretty bowl,
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a pretty glass bowl so you can see all the colors
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that are in this yummy looking salad.
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All right, so I'm gonna go back
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over Theresa's recipe and tell y'all amounts.
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I sure do hope y'all enjoy it, she said.
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I would love to know what you eat along with it.
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Gosh, I don't know, Theresa.
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It'd be wonderful along with a roasted chicken,
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you could have like a salad night
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and have a scoop of chicken salad,
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a scoop of tuna and a big ol' scoop
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of your Summer Salad.
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Or you can just have this and a nice bowl of crackers.
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So here are the measurements now for Theresa's Summer Salad.
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One can of white shoepeg corn,
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a four ounce jar of sliced pimentos,
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one can of Le Sueur small sweet peas,
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(timer buzzes) Uh, oh.
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And I said the corn, didn't I?
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And then you have in your marinade,
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you have 1/2 cup of apple cider vinegar,
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1/2 cup of canola oil, and one cup of sugar.
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And you bring that to a boil and let it cool.
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And she tells me to add black pepper
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and then let it cool completely.
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And she said, then once it's cool,
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mix it all together and put in a beautiful bowl
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to enjoy all the colors and shapes.
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I just love, love, love it.
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I'm gonna dip me up a bowl right now
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and I'm just gonna put it back in.
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Now this is, I will say this y'all,
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this is much, much better
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if you let it marinate.
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Because the vegetables still might taste a little canny,
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'Cause I got to take some cookies out of the oven y'all.
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Thank you, Theresa. Love you.
