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Supper Salad

Western.Chefs's picture
Ingredients
  Cooked red kidney beans 2 Cup (32 tbs), drained
  Coarsely chopped salted peanuts 1⁄2 Cup (8 tbs)
  Minced onion 1 Tablespoon
  Diced celery 1⁄2 Cup (8 tbs)
  Diced green pepper 1⁄4 Cup (4 tbs)
  Finely shredded cabbage 2 Cup (32 tbs)
  Peeled carrots 2 Large, shredded
  Mayonnaise 3⁄4 Cup (12 tbs)
  French dressing 1⁄4 Cup (4 tbs)
  Salt To Taste
  Pepper 1⁄2 Dash (1 Speck)
Directions

Combine first 7 ingredients quickly.
At once add mayonnaise blended with French dressing, and toss lightly.
Add seasonings to taste, and serve in a salad bowl or in lettuce cups on plates.
Garnish, if desired, with slices of hard-cooked egg or stuffed olives.

Recipe Summary

Course: 
Side Dish
Method: 
Tossed
Restriction: 
Vegetarian
Ingredient: 
Bean

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4.22
Average: 4.2 (20 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3298 Calories from Fat 1801

% Daily Value*

Total Fat 204 g313.4%

Saturated Fat 22.4 g112.2%

Trans Fat 0 g

Cholesterol 117.9 mg39.3%

Sodium 2216.2 mg92.3%

Total Carbohydrates 283 g94.4%

Dietary Fiber 69.4 g277.4%

Sugars 34.1 g

Protein 96 g192.4%

Vitamin A 497.8% Vitamin C 178.9%

Calcium 51.8% Iron 154.7%

*Based on a 2000 Calorie diet

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Supper Salad Recipe