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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 8 |
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A beautiful salad for the holiday table! Adapted from Better Homes & Gardens magazine. For a really moist salad, double the dressing amounts. This salad needs to chill about 2 hours. Italian, New England, Mid Atlantic Ingredients:
1 (15 ounce) can cannellini beans, rinsed and drained (white kidney beans) |
2 small green sweet peppers, seeded and cut into bite size chunks (about 1 1/2 cups) |
1 medium cucumber, cut into bite size chunks (about 3 cups) |
2 cups red cabbage, coarsely chopped (or 1/2 head radicchio) |
1 1/2 cups radishes, quartered |
1/4 cup extra virgin olive oil |
1/4 cup lemon juice |
1 -2 tablespoon honey |
1/2-1 teaspoon coarse salt |
1/4-1/2 teaspoon cracked black pepper |
8 ounces feta cheese, cubed |
1/4 cup fresh italian parsley, chopped (or mint) |
Directions:
1. Place beans, green peppers, cucumber, red cabbage(or radicchio), and radishes in separate self sealing plastic bags.
2. For the dressing:.
3. In a screw top jar combine oil and lemon juice. Cover and shake well. Add the honey, salt, and pepper to taste, covering and shaking well after each addition. Pour 1 to 2 tbls. dressing into each bag and seal. Chill 2 to 4 hours, turning the bags every so often. The beans, green peppers, and cucumber may be chilled up to 24 hours.
4. To serve, arrange vegetables and dressing along with feta cheese in strips on a platter. Sprinkle herbs over all.
5. Serves 8 to 10.
6. Enjoy!
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