Salads | Back to the INDEX

3+1 Bean Salad - from Diamond Jim

Servings: Approx 10
Temp: chilled

Ingredients:

1 15 oz can Kidney Beans
1 15 oz can Cut Wax Beans
1 15 oz can Cut Green Beans
1 19 oz can Chick Peas (Garbanzo Beans)
1 Packet Good Seasons Italian Salad Dressing Mix
2 cloves Garlic
1 medium Onion (white or red)
1 T Sugar
1/4 cup White Vinegar
2 T Water
1/2 cup Salad Oil

Instructions:
Drain all cans of beans well and pour into a large sealable container. Mix Salad Dressing according to instructions on packet. Mince Garlic Cloves and add with the sugar to the Salad Dressing. Dice the Onion and add to the Beans. Pour Salad Dressing into the container and seal it. Roll the container to thoroughly mix the ingredients (don't shake it, it will bruise the beans) and chill for at least two hours prior to serving. Longer chilling time will enhance the flavor. Serve Chilled

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Sour Cream Cucumbers - from Cantoo

Ingredients:

1 Tablespoon Salt
3 large cucumbers, peeled and sliced thin
1 med onion chopped (I prefer a red one)
1 C. Sour Cream
Pepper
Dill

Instructions:
Sprinkle salt over cucumbers and toss lightly. Let set 1 hr. This will make the cucumbers limp. Rinse well with cold water and drain. Add onion, sour cream, dill and pepper. Toss and chill. Will keep 2 - 3 days in the refrigerator.

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Fox's Favorite Salad - from HotFox

Ingredients:

2 tomatoes cut into slices
1 large avocado
1 large orange
1 small head of romaine lettuce
Olive Oil , salt and pepper

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Strawberry Nut Salad - from Futsula

Servings: 10 -12

Ingredients:

2 - 3oz.pkg. strawberry jello
2 - 10oz. pkg. frozen sliced strawberries
1 lb. can crushed pineapple
1 cup chopped pecans or walnuts
3 mashed bananas
1 pint sour cream
1 cup boiling water

Instructions:
Thaw strawberries. Drain pineapple, discard juice. Dissolve jello in water. Add berries and juice, pineapples, bananas and nuts. Spread half jello mixture in 9" x 13" pan. Chill until set. Spread sour cream over jello mixture. Add remaiing jello mixture, spreading it over sour cream. Chill and eat.

Comments:
This recipe was published in my sister's church cookbook in Basking Ridge, NJ in the early 1980's. I have been using it ever since. It's a great side dish at Thanksgiving or Christmas as it is as colorful as it is delicious!

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