By Linda Carol Wilson
Salads are so much more than lettuce leaves. This article offers a variety of salads including a Quick and Easy Carrot Salad, Easy Tri-Bean Salad, Italian Flavored Potato Salad, and more. This tasty Carrot Salad combines carrots, apples, raisins, and pecans with mayonnaise. So quick, easy, and can be made ahead! Green, Wax, and Kidney beans combined with celery, onion, and bell pepper in a viniagrette-type dressing make a great salad. If you enjoy potato salad, you really do need to try this Italian-flavored one. It is sooo good!QUICK AND EASY CARROT SALAD
2 cups shredded carrots
2 cups chopped apples
1/2 cup mayonnaise or salad dressing
1/2 cup raisins
1/2 cup chopped pecans
Combine all the ingredients together and mix lightly.
EASY TRI-BEAN SALAD
1 can cut green beans, drained
1 can wax beans, drained
1 can kidney beans, drained and rinsed
1 stalk celery, coarsely chopped
1 green bell pepper, coarsely chopped
1 small white onion, sliced and separated into rings
1/2 cup vinegar
3 tbsp water
1/2 cup sugar*
1 tsp salt
1/2 tsp freshly ground black pepper
3 1/2 tbsp canola or extra-virgin olive oil
1 can cut green beans, drained
1 can wax beans, drained
1 can kidney beans, drained and rinsed
1 stalk celery, coarsely chopped
1 green bell pepper, coarsely chopped
1 small white onion, sliced and separated into rings
1/2 cup vinegar
3 tbsp water
1/2 cup sugar*
1 tsp salt
1/2 tsp freshly ground black pepper
3 1/2 tbsp canola or extra-virgin olive oil
In a large bowl, combine the wax, kidney, and green beans; toss gently to combine well. Gently stir in the bell pepper, onion, and celery.
In a small bowl combine the vinegar, water, sugar, salt, and pepper; stir briskly with a fork until the sugar is dissolved. Add the oil to the vinegar mixture. Stir briskly with fork to combine well (or use a small wire whisk).
Pour the dressing mix over the bean mixture, tossing with a large spoon to coat beans well. Cover and place in the refrigerator to chill until serving time. Before serving, give beans a good stir to combine any dressing that has settled to the bottom.
*You can make this a DIABETIC friendly dish by substituting an equal amount of Splenda granulated for the sugar. Taste will be the same.
ITALIAN-FLAVORED POTATO SALAD
This is a great light potato salad that does not use mayonnaise.
5 to 6 medium new red potatoes, cooked, cut into bite-size pieces
2 cloves of garlic, minced
1/2 cup coarsely chopped red pepper
3 to 4 plum Roma tomatoes, quartered
1/3 cup olive oil
3 to 4 fresh basil leaves, chopped
1 jar (5 3/4-oz) pimento stuffed olives, drained and sliced
1 tsp dried oregano
1 tsp salt
1/4 tsp freshly ground black pepper
Lettuce leaves to line bowl, optional
2 cloves of garlic, minced
1/2 cup coarsely chopped red pepper
3 to 4 plum Roma tomatoes, quartered
1/3 cup olive oil
3 to 4 fresh basil leaves, chopped
1 jar (5 3/4-oz) pimento stuffed olives, drained and sliced
1 tsp dried oregano
1 tsp salt
1/4 tsp freshly ground black pepper
Lettuce leaves to line bowl, optional
In a large bowl combine the potatoes, garlic, red pepper, tomatoes, olive oil, basil leaves, olives, oregano, salt, and pepper; toss to coat well. Cover bowl and refrigerate until serving time.
Serve the salad in a large lettuce-lined bowl, if desired. Or serve on individual lettuce-lined plates, if desired.
Enjoy!
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