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Red, Red Salad

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…

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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.

Servings
SERVING

Ingredients

  • 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

Preparation

  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
  • Cholesterol Content 0 mg
  • Fat Content 0 g
  • Fiber Content 6 g
  • Protein Content 6 g
  • Saturated Fat Content 0 g
  • Sodium Content 200 mg
  • Sugar Content 3 g
  • Trans Fat Content 0 g
  • Unsaturated Fat Content 0 g