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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 1 0 -
1 5 seconds or until large vegeta-
b l e s are chopped. Mix with b e a n s
and marinate in re f r i g e r a t o r sever-
al hours, stir occasionally. Makes
6 cups.
COLORFUL COLESLAW
4 cups cabbage, cored, cut
into pieces
1 small red apple, cored, cut
into pieces
1
⁄3 cup salad oil
2 TBL lemon juice
1
⁄2 TBL vinegar
1
⁄4 cup sugar
1 can (8oz.) pineapple chunks
w/juice
1
⁄2 cup raisins
Place cabbage and apple into
blender, fill with water up to 5 cup
mark. Chop on speed 2 for 15-25
seconds or until vegetables are
coarsely chopped, drain thoro u g h l y.
Place remaining ingredients into
container in order listed. Cover
and mix on speed 5 or 6 for 5-
1 0 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”x9” 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 2. 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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