| Calypso Salad
One 12 ounce can of drained Mexicorn 1/2 cup of finely chopped onion 1/4 cup of black sliced olives 2 tablespoon of white vinegar 4 teaspoons of prepared mustard Salt to taste 4 cups of shredded cabbage 1/4 cup of cubed sharp Cheddar cheese 1 cup of mayonnaise 2 tablespoons of white sugar 1/4 teaspoon of celery seed |
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Mix all the ingredients together and let stand at least 30 minutes before serving. Serves 6-8.
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