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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Reminiscent of the ’50s favorite chopped salad, this dish indulges your whim for something red and colorful for spring and summer eating. You can dress this with an oil-and-balsamic vinegar mixture or any other preferred dressing. Read more . Because this is a focal point for lunch or supper, accompany the salad with grilled cheese squares and wrap the meal up with a tempting sweet, such as a wedge of berry pie. Toast the meal with icy lemonade. This makes about 8 1- to 1 1/2-cup servings Ingredients:
red, red salad |
serves 8 |
reminiscent of the ’50s favorite chopped salad, this dish indulges your whim for something red and colorful for spring and summer eating. you can dress this with an oil-and-balsamic vinegar mixture or any other preferred dressing. because this is a focal point for lunch or supper, accompany the salad with grilled cheese squares and wrap the meal up with a tempting sweet, such as a wedge of berry pie. toast the meal with icy lemonade. this makes about 8 1- to 1 1/2-cup servings. |
1 bunch radishes, greens removed, trimmed and quartered |
1/2 head red cabbage, cored and chopped |
1 cup grape tomatoes |
2 1/2 cups red kidney beans, drained and rinsed |
1 large red bell pepper, seeded and diced |
1/2 large red onion, diced |
salt and freshly ground black pepper to taste |
salad dressing to taste |
Directions:
1. Put all vegetables and beans in a large salad bowl, and season with salt and pepper. Dress with salad dressing, toss and serve.
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