Crowd Cooking -- Holiday Salad

[Guest guest]

Holiday Salad

 

1 cab (15 oz.) cannellini beans, rinsed and drained

1-1/2 cups green bell pepper, seeded and cut into bite-size chunks

3 cups cucumber, cut into bite-size chunks

2 cups radicchio OR 2 cups red cabbage, coarsely chopped

1-1/2 cups radishes, halved or quartered

 

~~~Dressing~~~

1/4 cup extra virgin olive oil

1/4 cup lemon juice

1 TB honey

1/2 tsp. coarse salt

1/4 tsp. ground black pepper

 

~~~GArnishes~~~

8 oz. feta cheese, cubed

Fresh Italian parsley and/or fresh mint, chopped

 

Place beans, sweet peppers, cucumber, radicchio, and radishes in separate

self-sealing

plastic bags.

 

To make the Dressing: In a screw-top jar combine oil and lemon juice. Cover

and shake well.

Add honey, salt, and pepper to taste, covering and shaking well after each

addition.

 

Pour 2 tablespoons dressing into each bag. Seal bags. Chill 2 to 4 hours,

turning bags

occasionally (beans, green peppers, and cucumber may be chilled up to 24

hours).

 

To serve, arrange vegetables and Dressing along with feta cheese in strips on

a serving platter.

 

Sprinkle with fresh parsley and/or mint.

 

Makes 8 to 10 servings.