Great Food! Compliments of Linda

Salads

Four Bean Salad (added 3/06)

1 can kidney beans, drained

1 can garbanzo beans, drained

1 can black beans, drained

1 can pinto beans, drained

1/2 cup chopped onion

1/2 cup chopped red or green pepper

3/4 cup Splenda

1/4 cup balsamic vinegar

1/2 cup red wine vinegar

1/4 cup canola oil

1 teaspoon salt

1 teaspoon pepper

1 t garlic powder

Combine all ingredients and refrigerate for several hours before serving, this allows all the flavors to blend.

Sweet Potato Salad (added 7/06)

Boil until just tender...
5-6 cups Sweet Potatoes, Diced (with skin on or you can peel if you wish)

Drain potatoes and while still hot, sprinkle with the Sweetened Rice Vinegar...
About 10 shakes of Sweetened Rice Vinegar

Add the following to the potato and vinegar mixture
3 Boiled Eggs, Diced
1/2 Green Pepper, Chopped
1 Medium Onion, Chopped
1/2 Cup mayonaise (I use Miracle Whip Light)
1 Tablespoon of Dijon Mustard

Chill.  This salad is better if eaten the next day, the flavors have all blended.

You can have fun modifying this recipe with tastes that your family enjoys. (Pickles, Olives, Green Onion, etc.)

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