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  • Zesty Carrot Salad

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  • 2 cups thinly sliced carrot rounds
    1 cup shredded Monterey Jack cheese
    1/2 cup julienne-cut zucchini (1-inch-long pieces)
    1/4 cup chopped green bell pepper
    1/2 cup Italian dressing (homemade or commercial brand)
    Dried oregano, to taste
    1 (15.5-ounce) can red kidney beans, well-drained
    Salad greens, for serving
    In a bowl, combine the carrots, cheese, zucchini and bell pepper. Stir in the Italian dressing and oregano; blend well. Gently fold in the kidney beans and additional dressing if needed, then refrigerate mixture for at least 3 hours, or overnight to blend flavors. When ready to serve, arrange the salad greens on individual serving plates and top with carrot salad.
    Makes 6 to 8 servings.
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