Red, Red Salad

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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. 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.

  • SERVINGServings


  • 1 bunch radishes, greens removed, trimmed and quartered
  • 1/2 head red cabbage, cored and chopped
  • 1 cup grape tomatoes
  • 21/2 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


  1. Put all vegetables and beans in a large salad bowl, and season with salt and pepper. Dress with salad dressing, toss and serve.

Nutrition Information

  • Serving Size: SERVES 8
  • Calories: 100
  • Carbohydrate Content: 20 g
  • Fiber Content: 6 g
  • Protein Content: 6 g
  • Sodium Content: 200 mg
  • Sugar Content: 3 g