13.
Salads
ITALIAN BEAN SALAD
1 can (15 oz.) butter beans,
drained
1 can (15 oz.) kidney beans,
drained
1 can (15 oz.) garbanzo beans,
drained
1 can (15 oz.) black beans,
drained
1
⁄
4
cup sugar
1
⁄
4
cup salad oil
1
⁄
2
cup vinegar
1
⁄
2
cup onion, cut into pieces
1
⁄
2
cup green pepper, cut into
pieces
1
⁄
2
tsp mustard
1 tsp Italian seasoning
Combine drained beans in large
bowl. Place remaining
ingredients into blender in order
listed. Cover and mix on speed
5 or 6 for 10-15 seconds or until
large vegetables are chopped.
Mix with beans and marinate in
refrigerator several hours, stir
occasionally. Makes 6 cups.
COLORFUL COLESLAW
4 cups cabbage, cored and cut
into pieces
1 small red apple, cored and
cut into pieces
1
⁄
3
cup salad oil
2 TBL lemon juice
1
⁄
2
TBL vinegar
1
⁄
4
cup sugar
1 can (8 oz.) pineapple chunks
with juice
Place cabbage and apple into
blender, fill with water up to
5 cup mark. Chop on speed
3 or 4 for 15-25 seconds or until
vegetables are coarsely
chopped, drain thoroughly.
Place remaining ingredients
into container in order listed.
Cover and mix on speed 5 or
6 for 5-10 seconds or until
smooth. Stir into cabbage
mixture and marinate in
refrigerator a few hours, stir
occasionally. Makes 4 cups.
CRANBERRY SALAD
1 small pkg. raspberry gelatin
1
1
⁄
2
cups water
1
⁄
4
cup sugar
1
⁄
2
cup walnuts
8 oz. fresh cranberries
2 cups apples, cored, cut into
pieces
In a heat resistant 6”x 9” dish,
add 1 cup boiling water to
gelatin and sugar. Stir until
dissolved. Add remaining
1
⁄
2
cup
cold water. Place nuts in
blender and chop on speed 3
or 4. Remove. Place 4 oz. of
cranberries and one apple into
blender, cover with water.
PULSE until chopped. Drain
thoroughly. Repeat with
remaining cranberries and
apples, reserving
1
⁄
2
cup of
liquid. Stir in the
1
⁄
2
cup liquid,
chopped cranberries and
apples into gelatin. Chill.
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