Bean Bowl Salad

This is another of my great grandmother's recipes that I have made repeatedly over the years. It is great this time of year for pot-luck dinners, BBQs, and summertime meals. It must be made ahead so is ready when you are. I can't get enough of this and use the leftovers to top off big chef salads or dinner salads.

Mix and marinate 24 hours in refrigerator:

1 can green beans, drained
1 can wax beans, drained
1 can rinsed kidney beans
1 onion, chopped fine
2 Tablespoons parseley
3/4 cup sugar
1 teaspoon salt
1/2 teaspoon pepper
1/2 cup salad oil
3/4 cup vinegar
1/2 teaspoon dry mustard

Stir a few times while marinating. To serve, drain, and pour beans into a lettuce lined bowl. Add pickle relish on top (optional).

Mer’s Tuna Macaroni Salad

Before I ever moved away from home, I went through my mother’s recipe folder where she kept family recipes written down. I latched onto this recipe and have made it ever since. My great-grandmother was known within the family as ‘Mer’. Everyone called her that and still refers to her as ‘Mer’, who passed away in the 1960’s. Her husband was ‘Per’. I remember her making this salad and I loved it as a small kid. She would serve it to her lady friends at luncheons, and make it for us when we visited. The recipe would serve 6 to 10 people, depending on the serving size.

Mer's Original Recipe:
2 cups cooked macaroni - the small salad type
1 can drained tuna chunks
1/2 cup chopped sweet pickle
2 tomatoes, chopped small
salt and pepper
paprika
1 tablespoon minced onion and sliced radishes can be added

Use mayonnaise thinned with cream or vinegar as a dressing.
Variations: add chopped cucumber, or fresh minced parsely

When I made it recently I only had one tomato, and half of a cucumber so I chopped those very small. I used about ¼ cup sweet pickle relish with the juices mostly drained, instead of the sweet pickle. I didn’t have the radishes. Mer’s always had the tiny sweet pickle chunks and very thinly sliced and matchsticked radishes, which gave it a wonderful kick. I thinned my mayo with cream, and then added a splash of rice wine vinegar after I had mixed it up. I gave a quick taste for salt and pepper and chilled it for 30 minutes. We ate it in bowls. It made a great early lunch. The following day I made a big green chef's salad, and placed a scoop of the Tuna Macaroni Salad on one side of the salad. It was great. It’s best if chilled.

Oriental Cole Slaw

This is an interesting, mayonnaise-free twist on the usual cole slaw recipe. It makes a great barbeque side dish and is easy to take on a picnic or in your lunch. Sugar can be adjusted to make the dressing more tangy or tart, if that is your preference. Serves 6-8 people

1/3 cup rice vinegar
1/2 cup sugar
1 Tablespoon soy sauce
1 Tablespoon fresh grated ginger, or1/2 teaspoon ground ginger
1/2 teaspoon red chili paste, or 1/2 teaspoon crushed red pepper
4 cups shredded cabbage
1 cup shredded carrots
1 small onion, quartered then sliced thinly
1/2 cup chopped bell pepper, red or green

Combine first 5 ingredients in a small bowl and set aside. Combine the remaining vegetables, pour the dressing on and toss. Cover and chill at least one hour in refrigerator before serving. Stays crunchy and keeps well for a couple of days in refrigerator.

Bev's Cole Slaw

I found this recipe online a few years ago. I have made it many times since and it always gets eaten up when I take it to a potluck. You must make this the night before you intend to eat it.
This recipe serves 12.

Dressing:
1/2 cup sugar
1/2 cup Canola oil
1/2 cup cider vinegar

Mix well and add:
2 packages Ramen noodles, broken
Soak in the dressing for at least 30 minutes

1 small bunch of green onions, chopped fine
1 package chopped cole slaw
1 small package sunflower seeds, or 1/4 cup
1 small package slivered almonds, or 1/4 cup

Mix all together and let set at least 4 hours in the refrigerator, but it's best to set overnight. Remove and mix a couple of times during this period. Keeps well in the refrigerator for 4-5 days, if it lasts that long.

Spinach, Date & Orange Salad

This is a tasty winter salad that is easy to make. The recipe is low cholesterol. I usually half the amount of everything for 2 people. Serves 4

1 lb fresh spinach, rinsed well, stems removed or
1 lg bag of ready to eat fresh spinach
2 cans mandarin orange segments, drained
1/2 cup chopped pitted dates
1Tablespoon slivered, toasted almonds

Pat the spinach dry and place in a large salad bowl. Top with orange segments, dates, and almonds. At this point you may cover and refrigerate up to 2 hours.

Honey Dressing:

Wisk together 1/4 cup each honey and red wine vinegar, 2 Tablespoons salad oil, 1 teaspoon dijon mustard, and 1/4 teaspoon each salt and pepper.

Drizzle the dressing over the salad just before serving. Toss very lightly.