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Donna Zuehl

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Mom's Beans and Veggie Salad
6/24/2008 5:08:33 PM

This recipe is from the same web site as the meatloaf recipe. It sound good and is healthy, too.

Bean's Moms Beans and Veggie Salad

Fish/Vegetarian  Vegan  Vegan Fish/Vegetarian  Dinner  Fish/Vegetarian Dinner 
Submitted by THEOTHERHALF

Use pasta instead of beans and you have a nutritious pasta and veggie salad.
40 Minutes to Prepare and Cook

Ingredients


 

3-4 stalks celery
1 small bag grated carrots
2 cups cherry tomatoes
1 big head of broccoli
1 small can sliced olives
1 yellow pepper
1 red pepper
1 large cucumber
1/4 red onion, chopped
1 can chick peas, drained and rinsed
1 can kidney beans, drained and rinsed
About a cup of Newman's Own Light Italian dressing
Italian herbs, optional


 

Directions

Makes a large bowl for a big family. 20 - 1 cup servings
Chop up all the veggies into nice bite size pieces. Throw everything in a big bowl and stir together. The chick peas may be dry at first but they get soft and tasty once they soaked up the dressing so you may want to soak them first. As an alternative you can make the salad the night before and have it for lunch the next day.
It's really good with some warm crusty bread.


Number of Servings: 12

Recipe submitted by SparkPeople user THEOTHERHALF.
Number of Servings: 12

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Phillip Black

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Re: Mom's Beans and Veggie Salad
6/24/2008 6:42:52 PM

Hi Donna,

Thanks for all of the Recipes.  They all sound delicious.

Although I still eat Seafood, usually on Fridays, I'm primarily a Vegetarian, so of course, this one was my Favorite.  Only thing I would probably change is the Salad Dressing, since I make my own.  Here's a healthier Italian...

Ingredients

2 canned artichoke hearts, packed in water, rinsed and drained (about ½ cup) 
2 tablespoons apple cider vinegar 
1 tablespoon chopped onion 
2 tablespoons frozen apple juice concentrate 
1 clove garlic, cut in half 
1 teaspoon honey 
½ teaspoon crushed dried basil 
½ teaspoon crushed dried oregano 
¼ cup water 
pinch white pepper

Makes 1 Cup

Directions

Combine all ingredients in blender or food processor and puree until smooth. Chill 15 minutes before serving.

Store any remaining dressing in refrigerator in a covered container.

Nutrition Information

Per Serving 
Calories 13 (Compared to about 83 calories for regular Italian dressing!)
Fat .04 gram 
Percentage of Calories from Fat 3% 
Cholesterol 0 milligram 
Sodium 6 milligrams 
Dietary Fiber .3 gram

Thanks again for the Great Recipes.  Since the rest of the family still eats meat, I'm sure each one will get used at least once, probably more.  I haven't really looked at the sweet stuff yet, however I'm sure that I'll will soon.

Have A Blessed Tuesday,

Phil

“There may be trouble all around, but I am calling you to a place of peace. Be still and know that I am God. Come to Me, and I will give you wisdom, strength, and grace for everything you face." Psalm 46:10
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Nick Sym

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Re: Mom's Beans and Veggie Salad
6/25/2008 12:07:06 AM


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Re: Mom's Beans and Veggie Salad
6/26/2008 2:53:10 AM


God Bless
Gaby

God Bless Everyone
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Donna Zuehl

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Re: Mom's Beans and Veggie Salad
7/3/2008 12:22:37 AM
Hi Phil,
 
I am glad you found the recipes useful.
 
Thank you for the salad dressing recipe. I will copy it and try it soon, as I am always looking for healthier alternatives.
 
Bon Appetit!
 
DonnaZ
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