"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Family Picnic Salad Recipe

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This recipe for Family Picnic Salad, by , is from The Delaware County Senior Citizens Center Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Kelly Bess
Added: Sunday, May 27, 2007


1 can kidney beans, rinsed & drained
1 can white or shoepeg corn, drained
1 large zucchini, chopped
1 medium cucumber, chopped
1 large tomato, chopped
1 large green pepper, chopped
1 medium red onion, chopped
6 green onions, chopped
1 can (3.8) sliced ripe olives, drained
1 cup Catalina salad dressing
1 1/2 cup shredded cheddar cheese
1 1/2 cups corn chips

In a large salad bowl, combine the first nine ingredients. Drizzle with dressing and toss to coat evenly. Stir in cheese and corn chips. Serve immediately.

Number Of Servings:




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