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"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

quick canned salad Recipe

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This recipe for quick canned salad is from TheOrlofsky Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 can baby corn
1 can hearts of palm
1 can corn
1 can chick peas
1 can Israeli pickles
1 bunch scallions or 1 red onion
1 red pepper
2 stalks celery
1/4 cup light olive oil
1/4 cup balsamic vinegar
1 clove garlic crushed
1/2 tsp salt
1/2 tsp pepper
Directions:
Directions:
open 1 can at a time and rinse well using a strainer. leave the pickles in its liquid.
cut baby corn and hearts of palm and pickles. put into large bowl. cut remaining veggies, mix together. add dressing ingredients and mix. chill in fridge 1 hr or more. keeps well for 5-7days.

 

 

 

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