2 cans (16 ounces each) whole green beans, drained
1 / 2 cup chopped red onion
1 / 3 cup canola oil
1 / 4 cup vinegar
1 / 2 teaspoon salt
1 / 4 teaspoon pepper
4 hard boiled eggs, chopped
1 / 4 cup mayonnaise
1 teaspoon yellow mustard
2 teaspoons vinegar
1 / 4 teaspoon salt
4 slices bacon, perfectly fried and crumbled
Salad of fresh vegetables
Paprika
Combine beans, onion, canola oil, vinegar, 1 / 4 cup, 1 / 2 teaspoon salt and pepper. Toss lightly, cover and let stand.Mix eggs, mayonnaise, mustard, 2 teaspoons vinegar and 1 / 4 teaspoon salt.Just before serving, drain bean mixture and toss with the bacon. Serve on a bed of fresh green salad.
Yield: 6 servings.
CRANBERRY SALAD seasoning
1 package (3 oz) cherry gelatin
1 package (3 oz) raspberry gelatin
1 / 4 cup sugar
1 1 / 2 cups boiling water
1 can (12 oz) lemon-lime
1 can (8 ounces) pineapple juice
2 packages (10 ounces each) frozen cranberry-orange sauce
In a large bowl, dissolve gelatin and sugar in boiling water. Add baking soda, pineapple juice and orange sauce, cranberry (seasoning). Pour the mixture into a 11 x 7 x 2 inch dish and refrigerate overnight or until firm.
QUICK AND EASY CARROT SALAD
2 cups grated carrots
2 cups chopped apples
1 / 2 cup mayonnaise or salad dressing
1 / 2 cup raisins
1 / 2 cup chopped walnuts
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