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Kidney Cobb Salad

Healthycooking's picture
  Nonfat mayonnaise 80 Milliliter (1/3 Cup)
  Non-fat sour cream 80 Milliliter (1/3 Cup)
  Balsamic vinegar 50 Milliliter (2 Tablespoon)
  Unsweetened applesauce 50 Milliliter (2 Tablespoon)
  Olive oil 15 Milliliter (1 Tablespoon)
  Dijon mustard 15 Milliliter (1 Tablespoon)
  Chopped dil/1 teaspoon dried dill weed 1 Tablespoon
  Sugar 1 Teaspoon
  Dill sprigs 1
For salad
  Canned red kidney beans 30 Ounce (2 Cans, 15 Ounce/425 Gram Each)
  Yellow bell pepper/Red bell pepper 8 Ounce (1 Large, 230 Gram)
  Feta cheese 6 Ounce (170 Gram)
  Red onion 4 Ounce (Very Small, 115 Gram)
  Red leaf lettuce head 1 1⁄2 Pound, separated into leaves, rinsed and crisped (1 Large/680 Gram)
  Frozen tiny peas 10 Ounce, thawed and drained (1 Package, 285 Gram)

1. For dressing, in a small bowl, combine mayonnaise, sour cream, vinegar, applesauce, oil, mustard, chopped dill, and sugar. Beat until smoothly blended. If a thinner dressing is desired, add water,

Recipe Summary

Difficulty Level: 
Very Easy
Side Dish

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