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Rating: 5/5 (2 votes cast)

Meal Type: Lunch
Total Time:
Cuisine: Caribbean
     Serving Size: 4 - Change
Nutritional Facts
Servings Per Recipe: 4
Amount Per Serving
Calories 0
% Daily Value**
Total Fat 0g
0%
Saturated Fat 0g
0%
Unsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 0mg
0%
Total Carbohydrate 0g
0%
Dietary Fiber 0g
0%
Sugars 0g
Protein 0g
Vitamin A  0%Vitamin C  0%
Calcium  0%Iron  0%
Potassium  0%Vitamin E  0%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Calypso Salad

Recipe Tags: Salad Recipes

Date Added: May 15, 2014

Ingredients:

1 Can Mexicorn 1 Can (12 oz.) drained Mexicorn
1/2 Cup Onion 1/2 Cup Finely chopped onion
1/4 Cup Olives 1/4 Cup Black sliced olives
2 Tablespoons White Vinegar 2 Tablespoons White vinegar OR equal combination OF
4 Teaspoons Prepared Mustard 4 Teaspoons Prepared mustard
1 Unit Salt 1 Unit Salt to taste
4 Cups Cabbage 4 Cups Cabbage shredded
1/4 Cup Sharp Cheddar Cheese 1/4 Cup Sharp Cheddar cheese cubed
1 Cup Mayonnaise 1 Cup Mayonnaise ;
2 Tablespoons Sugar 2 Tablespoons White sugar
1/4 Teaspoon Celery Seed 1/4 Teaspoon Celery seed (optional, leave it out if you don't like it)
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Directions:

1. Mix all the ingredients together and let stand at least 30 minutes before serving.

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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 Cheese, Sulfites, Cabbage, Natural Sweeteners, Mustard, Celery, Vinegar, Onion allergies.
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