SALADS
ITALIAN BEAN SALAD
1 can (15 oz.) butter beans,
drained
1 can (15 oz.) kidney beans,
drained
1 can (15 oz.) garbanzo beans,
drained
1 can (15 oz.) black beans,
drained
1⁄4cup sugar
1⁄4cup salad oil
1⁄2cup vinegar
1⁄2cup onion, cut into pieces
1⁄2cup green pepper, cut into
pieces
1⁄2tsp mustard
1 tsp Italian seasoning
Combine drained beans in large
bowl. Place remaining ingredients
into blender in order listed. Cover
and mix on speed 5 or 6 for 1 0 -
1 5 s econds or until l arge veg eta-
b l e s are chopped. Mix with b e a n s
and marinate in re f r i g e r a t o r sever-
al hours, stir occasionally. Makes
6 cups.
COLORFUL COLESLAW
4 cups cabbage, cored, cut
into pieces
1 small red apple, cored, cut
into pieces
1⁄3cup salad oil
2 TBL lemon juice
1⁄2TBL vinegar
1⁄4cup sugar
1 can (8oz.) pineapple chunks
w/juice
1⁄2cup raisins
Place cabbage and apple into
blender, fill with water up to 5 cup
mark. Chop on speed 2 for 15-25
seconds or until vegetables are
coarsely chopped, drain thoro u g h l y .
Place remaining ingredients into
container in order listed. Cover
and mix on speed 5 or 6 for 5-
1 0 seconds or until smooth. Stir
into cabbage mixture and marinate
in refrigerator a few hours, stir
occasionally. Makes 4 cups.
CRANBERRY SALAD
1 small pkg. raspberry gelatin
11⁄2cups water
1⁄4cup sugar
1⁄2cup walnuts
8 oz. fresh cranberries
2 cups apples, cored, cut into
pieces
In a heat resistant 6”x9” dish,
add 1 cup boiling water to gelatin
and sugar. Stir until dissolved.
Add remaining 1⁄2cup cold water.
Place nuts in blender and chop on
speed 2. Remove.
Place 4 oz. of cranberries and
one apple into blender, cover with
water. PULSE until chopped. Drain
thoroughly. Repeat with remaining
cranberries and apples, reserving
1⁄2cup of liquid. Stir in the 1⁄2cup
liquid, chopped cranberries and
apples into gelatin. Chill.
11
TB8 BLENDER 3/7/01 3:32 PM Page 11