Recipe of Southwestern Three-Bean Salad
15 Ounces Black Beans, Canned -- rinsed and drained
15 Ounces Pinto Beans, Canned -- rinsed and drained
15 Ounces Chickpeas, Canned -- rinsed and drained
3 Chipotle Pepper In Adobo Sauce -- finely chopped
3 Tbsp Cider Vinegar
2 Tbsp Canola Oil
1/4 C Cilantro -- chopped
Salt and pepper to taste
1/2 head Iceberg Lettuce -- shredded
1/2 Vidalia Onion -- thinly sliced
In a large bowl, combine black beans, pinto beans or black-eyed peas,
chickpeas, chipotles, vinegar, oil and cilantro. Toss until well mixed.
Season with salt and pepper. Arrange lettuce on a serving platter, mound the bean mixture over top and garnish with sliced onions. Serves 6 as a side dish.
Spaghetti Salad
1 1/2 pounds thin spaghetti
1 onion -- chopped
1 cucumber -- chopped
1 green or red bell pepper -- chopped
2 medium tomatoes -- chopped
1 12 oz. bottl Italian salad dressing or Fat Free -- (Wish Bone)
1 jar Salad seasoning -- (McCormicik's)
1 pkg Italian salad dressing mix, dry -- (Good Seasons)
Cook, drain and rinse spaghetti. Chop all vegetables quite fine. Mix
together bottled salad dressing, salad seasonings and dry salad dressing mix. Shake to mix well. Pour over spaghetti. Let chill overnight in refrigerator.
Spaghetti Squash and Avocado Salad
1 medium spaghetti squash
6 mushrooms -- sliced
1/2 red bell pepper -- julienned
1/2 green bell pepper -- julienned
4 ounces sliced black olives -- drained
2 avocados -- seed,peel,slice
-----Avocado Oil Vinaigrette-----
3/4 cup avocado oil -- or light vegetable o
1/4 cup white wine vinegar
3 cloves garlic -- crushed
1 teaspoon oregano
1 teaspoon basil
1 teaspoon rosemary
1 teaspoon dry mustard
1 teaspoon Worcestershire sauce
Salt and pepper to taste
Prepare Avocado Oil Vinaigrette at least 24 hours before serving
time. Shake all ingredients together in tightly covered container.
Let Vinaigrette stand at least 24 hours.
Halve squash lengthwise, scoop out seeds. Place halves
cut side down in large saucepan; add water to a depth of two inches;
cover and bring to a boil. Reduce heat; simmer squash 20 minutes. Drain off water; cool squash and shred into strands. Mix squash,
mushrooms, peppers, olives and avocados in serving bowl. Pour
Vinaigrette over, toss gently and serve.
Sparkling Salad
1 package lime gelatin powder
1 cup water
7 ounces lemon-lime soda
1 cup applesauce
--- Garnish: ---
grapes -- frosted, * see note
mint sprigs
* To make frosted grapes for decorations: Beat an egg white until frothy. Dip the grapes into egg white then immediately roll in sugar, preferably superfine, and then lay on waxed paper until dry. Use tinted sugar for more color variety.
SALAD:
1. Place lime-flavored gelatin into bowl; add 1 cup very hot water
and stir until gelatin is completely dissolved. Blend in a 7-ounce bottle of lemon-lime carbonated soft drink. Chill this mixture until consistency of unbeaten egg whites.
2. Lightly oil a decorative 1-quart mold with vegetable oil; do not use olive oil. Invert mold to drain off any excess oil.
3. When gelatin is somewhat thickened, add 1 cup thick applesauce.
Blend quickly. Pour mixture into mold and chill until firm.
4. Unmold onto serving plate and surround mold with frosted grapes
and sprigs of mint.
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