Celebrate the last warm days of summer, with these refreshing salads,
1 large can Kraut-drain, rinse and drain again
mix together 1/2 cup of salad oil (crisco) and 1/4 cup white vinegar, plus 1 1/4 cup sugar and stir well.
Add Kraut to the dressing.
Also add 1 cup chopped Green Pepper, 1 cup chopped celery, and 1 cup of chopped onion. Mix well and refrigerate for at least 2 hours. Stir before serving.
Frankies family serves this salad in the summer and on New Years!
Jordie says, "you will like our salad and it is not ruff to make!"
5 Bean Salad
1 lb fresh or frozen green beans
10-12 oz. frozen edamame
1 14oz can each: red Kidney beans, garbanzo beans(chickpeas) and butter beans, rinsed and drained
1/2 cup chopped onion
1/2 cup chopped green pepper
1 whole pimento, diced
3/4 cup olive or canola oil
3/4 cup red wine vinegar
3/4 cup Splenda or sugar
1 teaspoon dried parsley
1. In a small saucepan, mix all the dressing ingredients and heat and stir til the Splenda or sugar is dissolved. Put aside.
2. Cut green beans into bite sized pieces and place in large pan of water with the edamame. Bring water to a boil and cook just until green beans are tender.
Drain and place in large bowl. Add the canned beans, onions, green pepper and pimento.
3. Pour the dressing over the beans and stir gently to coat. Cover and let marinate in the fridge for a couple of hours, stirring occasionally.
Thanks pup pals! We love our veg and these were both very tasty!
Wyatt and family