By: Washington State Chef’s Association Food Bank Challenge Cookbook

Yield: 4 cups

Ingredients:

• 1 medium onion, chopped
• 1 green bell pepper, chopped
• 2 ribs of celery, chopped
• 1/2 cup dill pickle chips, chopped
• 12 oz. box cornbread stuffing mix
• 1/2 cup white vinegar
• 1/2 cup limonolio or vegetable oil
• Johnny’s garlic salt to taste

Directions:

• In a large bowl, mix together the onion, bell pepper, celery, dill pickles, and cornbread stuffing mix.
• Add vinegar and limonolio, and stir to combine.
• Season with Johnny’s garlic salt, and mix to combine.
• Chill in refrigerator until ready to serve.