I found these recipes in The Four Ingredient Cookbook. They are so easy, healthy, and yet not your typical everyday lettuce salad. I hope you will try some of these and let me know if you have a favorite. ~Anne
Beet and Onion Salad
- 1 1/4 c, wine vinegar
- 1 teas. sugar
- 1 can sliced beets, undrained
- 1/2 onion, sliced in rings
- Combine above ingredients and marinate at room temp for 30 minutes before serving. Stir every 10 minutes. Serves 8.
Carrot Raisin Celery Salad
- 6 cups grated carrots
- 1 c. raisins
- 2 c. sliced celery
4. 1/3 c. mayonnaise (fat free or regular)
Mix and chill 1 hour. Serves 8
Green Bean and Baby Corn Salad
- ! pound green beans, trimmed
- 1 7 ounce can picked baby ears of corn
- Juice from corn
- 4 green onions, sliced
Blanch beans for 5-6 minutes in salted water until crisp tender. Drain, rinse and cool. Combine with corn and onions. Juice from can acts as dressing. Toss and chill. Serves 6.
Snow Pea Salad
- 2 cups snow peas, trimmed
- 1 bell pepper, sliced
- 1 teas toasted sesame seeds
- 1/2 cup Hidden Valley fat-free Italian Parmesan dressing
Blanch snow peas and drain. run under cold water. Pat dry and refrigerate for an hour. Place peas in a circle on individual plates. Arrange red pepper strips between snow peas and sprinkle with sesame seeds. Drizzle dressing over top of each salad. Serves 4.