Frugal winter salads


These are not so much recipes, as they are combinations of ingredients that you chose based  on what you have in hand-

Take two cups of raw or lightly steamed veggies such as:
cauliflower, broccoli, peas, green beans, steamed rutabagas, turnips, bok choi

Mix with one or two cups of cooked beans: garbanzos (also called chickpeas), lentils, kidney beans, black turtle beans, white navy beans

Add one or two cups of raw vegetables, diced or shredded. Choose from:
turnips (should be grated) celery, onion, green pepper, carrot, parsley, basil leaves, tomato, radishes, sprouts (bean or lentil are tasty), jicama

Marinade in any well seasoned oil and vinegar dressing- from half an hour to overnight. If the cooked components are hot to begin with, they will absorb the flavor more. Add the raw vegetables later.

Oil and vinegar dressing:
1/2 cup olive oil
1/2 cup wine vinegar, balsamic vinegar, or even lemon juice
herbs to taste (garlic, basil, tarragon, salt, pepper, celery seed, oregano, dry mustard, thyme- you choose)

Shake well

sweet and sour dressing
2 tablespoons cider vinegar
2 tablespoons sugar
1/2 t. dry mustard
1/4 t. paprika
1/4 t. salt
1/2 cup oil

parsley, optional

Put all ingredients except oil in a jar with a lid. Let stand fifteen minutes. Add oil, screw on lid, and shake very well. Child until ready to serve, shaking again before serving.


Or combine red cabbage wedges, diced apples, brown sugar, vinegar, and season to taste- saute lightly or bake just until limp.


Combine diced apples, chopped celery, and mix with a dab of mayo or salad dressing, add walnuts if you have them


Carrot raisin salad

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