Recipe of Red Kidney Bean Salad

Recipe By     :
Serving Size  : 4    Preparation Time :0:00
Categories    : Salads                           Side Dish

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      cups          kidney beans, canned
   4      tablespoons   red wine vinegar
   3      tablespoons   olive oil
     1/4  teaspoon      Oregano
     1/4  teaspoon      Salt
   2      dashes        Pepper
   4      tablespoons   Celery -- diced
   2      tablespoons   Onion -- chopped

Drain kidney beans, combine beans with a mixture of wine vinegar, olive
oil, oregano, salt and pepper. Blend in celery and onion.

Chill in refrigerator, serve in crisp lettuce cups.

Red-beet Salad

   2      Each          Red Beets; Bunches
                        ----------MARINADE----------
   2      Tablespoons   Water
     1/4  Cup           Vinegar
   2      Tablespoons   Caraway Seeds
   1      Teaspoon      Sugar
   2      Tablespoons   Onion; Minced
   1      Teaspoon      Horseradish
     1/4  Teaspoon      Cloves; Ground
     1/2  Teaspoon      Salt
     1/4  Teaspoon      Pepper
   5      Tablespoons   Vegetable Oil

Wash beets, trim off greens, place in medium saucepan, and cook, without peeling, in salted water to cover, until beets are tender.
Peel and slice.  Prepare marinade dressing by combining remaining
ingredients. Pour over beets and let stand for several hours before
serving.  Stir beets occasionally.

Rice Salad Mold

   1      cup           long-grain rice
                        salt
                        black pepper
     1/4  cup           olive oil
   2      teaspoons     Dijon mustard
   2      cups          mixed vegetables -- cooked
     1/2                green bell pepper -- finely diced
   1                    cucumber -- peeled and diced

     1. Place rice, salt and pepper in small heavy pan with tight fitting lid. Add 2 cups water; bring to a boil, cover, then simmer for 20 minutes without lifting lid.
     2. Put cooked rice in mixing bowl, add oil, vinegar and mustard. Toss with a fork to mix well.
     3. Gently fold in cooked vegetables. You will need 2 cups total so
use your choice of green peas, carrots, corn, green beans, etc. Add the
diced green pepper and cucumber.
     4. Lightly oil a decorative mold; do not use olive oil for this. Pack rice mixture into mold and refrigerate until thoroughly chilled. Unmold just before serving.

Rich and Charles Salad

   1      head          romaine lettuce, washed/torn -- bite-size pieces
   1      head          iceberg lettuce, washed/torn -- bite-size pieces
   1      jar           artichokes -- (10 oz) drained/cut
   1      jar           heart of palm -- (10 oz) drained
   1      jar           diced pimento -- (4 oz)
   1      large         red onion -- cut into rings
     3/4  cup           grated Parmesan cheese
     1/2  cup           olive oil
     1/3  cup           vinegar

Combine 1st 6 ingredients in large bowl.  Sprinkle with Parmesan cheese.   Mix olive oil and vinegar in small bowl and pour over salad, tossing to  coat.  Serve immediately.