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"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

Confetti Salad Recipe

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This recipe for Confetti Salad is from Our Family Cookbook , 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:  
2 c. red cabbage, shredded
19 oz. can cannellini beans, drained anad rinsed
11 oz. can mandarin oranges, drained
1/3 c walnuts, toasted
3 T olive oil
2 T balsamic vinegar
2 T orange juice
salt and pepper to taste
Directions:
Directions:
Combine first 5 ingredients in a bowl. Whisk together oil, vinegar, and juice. Toss and chill.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
15 min.
Personal Notes:
Personal Notes:
So, I made this salad for dinner one night when we lived in Conroe. We liked it, so I made it 2 or 3 more times in the following couple of weeks before I figured out that I was allergic to the walnuts! I haven't made it since then (10+ years), but EVERY time I ask David what he'd like for us to eat soon to help me plan a grocery list, he says, "That salad. You know, the bean salad. That was really good."

 

 

 

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