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Archive for Wednesday, April 25, 2001

Vegetarian salad says ‘spring’

April 25, 2001

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Honey-orange bean and vegetable salad is a nutritious, meatless creation that can serve as a main dish or a side dish. Its juicy slaw-style combination of beans, vegetables and fruit makes it ideal for an early spring menu.

Note that any kind of canned or dry-packaged beans may be substituted for those suggested in the recipe you may vary the types you use according to your preference.

Honey-Orange Bean and Vegetable Salad is a nutritious meatless
creation that can serve as a main dish or a side dish. Its juicy
combination of beans, vegetables and fruit makes it ideal for a
light menu.

Honey-Orange Bean and Vegetable Salad is a nutritious meatless creation that can serve as a main dish or a side dish. Its juicy combination of beans, vegetables and fruit makes it ideal for a light menu.

Honey-Orange Bean and Vegetable Salad



15-ounce can red kidney beans or large lima beans, or 1 1/2 cups cooked dry-packaged kidney or lima beans, rinsed and drained

15-ounce can navy beans or chickpeas, or 1 1/2 cups cooked dry-packaged navy beans or chickpeas, rinsed and drained

15-ounce can pinto or red beans, or 1 1/2 cups cooked dry-packaged pinto or red beans, rinsed and drained

2 cups thinly sliced red cabbage

1 cup small broccoli florets

1/3 cup raisins

1/3 cup sliced dried apricots

1/3 cup walnut pieces

Honey-Orange Dressing (recipe follows)

Combine all ingredients except Honey-Orange Dressing in salad bowl. Drizzle with Honey-Orange Dressing, and toss.

Makes eight side-dish servings of about 3/4 cup each (or four main-dish servings).

Nutrition information per serving: 297 cal., 8 g fat, 49 g carbo., 412 mg sodium, 12 g pro., 10 g dietary fiber, 0 mg chol.

Honey-Orange Dressing



1/3 cup cider vinegar

1/4 to 1/3 cup honey

3 tablespoons frozen orange juice concentrate

2 tablespoons canola oil

2 teaspoons poppy seeds

Mix all ingredients thoroughly.

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