** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
1. This picnic salad has a molasses vinaigrette dressing.
2. Remember this salad for your next potluck. In a large bowl combine rinsed and drained beans, celery, and green onions.
3. For dressing, in a screw-top jar combine vinegar, molasses, oil, mustard, and pepper.
4. Cover and shake well to mix. Pour dressing over bean mixture; stir to coat.
5. Cover and chill for 4 to 24 hours, stirring occasionally.
6. To serve, line a salad bowl or platter with lettuce leaves.
7. Stir curly endive and bacon into bean mixture.
8. Using a slotted spoon, transfer bean mixture to the salad bowl.
9. If desired, garnish with green onion strips.
10. Makes 10 to 12 side-dish servings. Notes: Made this on 11-4-97 to go along with a bowl of soup.
11. I added about 1 teaspoon salt to the bean mixture, put the greens into a salad bowl and spooned the beans on top of the salad.
12. Delicious salad--would be good for a potluck, as suggested.
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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Beans, Sulfites, Spring Onion, Mustard, Celery, Navy Beans, Beef, Vinegar, Onion, Olive Oil allergies.
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