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Salads

Carrot and Currant Salad

  1. Carrots, one or two lbs
  2. Currants
  3. lemon juice
  4. Salad dressing, mayo and/or sour cream
    The carrots:
  1. Scrub and grate the carrots.
  2. As you grate them, put them in a bowl and sprinkle lightly with lemon juice to keep from browning.
    The combination:
  1. Add a handful or two of currants to the grated carrots.
  2. When serving, top with your choice of dressing, mayo, and/or sour cream.

Three-Bean Salad

Serves 4 - 8 people

    In a large bowl:
  1. 15-oz can cannellini beans, rinsed and drained.
  2. 15-oz can kidney beans, rinsed and drained.
  3. 15-oz can garbanzo beans, rinsed and drained.
  4. 2 celery stalks, chopped fine.
  5. 1/2 red onion, chopped fine.
  6. 1 c fresh parsley, chopped fine.
  7. 1 T fresh rosemary, chopped fine.
    In a small bowl, whisk together:
  1. 1/3 c apple cider vinegar.
  2. 1/4 c sugar
  3. 1/4 c olive oil
  4. 1/2 T salt
  5. 1/3 t black pepper.

Add dressing to the beans. Toss to coat. Chill for several hours to mingle flavors.