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Apple Salad

Ingredients:

  • 4 Granny Smith apples (cubed)
  • 1 lg. can crushed pineapple (in heavy syrup) drained and save juice
  • 2 c. miniature marshmallows
  • 1 1/2 c. cocktail peanuts
  • 1 (8 oz.) light whipped topping
  • 1/2 tbsp. vinegar
  • 1/2 c. Splenda
  • 1 egg substitute
  • 1 tbsp. flour

Directions:

  1. Mix together juice, vinegar, Splenda, egg substitute, and flour.
  2. Cook until mixture comes to a boil and is syrupy.
  3. Then strain to remove any lumps, and cool.
  4. Mix all ingredients and refrigerate 2 hours before serving.

 

 

 

3 Bean Salad

Ingredients:

  • 2 c. cooked green beans
  • 2 c. cooked yellow beans
  • 2 c. red kidney beans (1 sm. can)
  • 1/2 c. chopped onion
  • 1 c. chopped celery
  • 1/2 c. Italian salad dressing

Directions:

  1. Combine all ingredients in a bowl and stir well to make sure everything is coated with dressing.
  2. Chill for a few hours, stir and serve.

 

 

 

Almond and Ginger Rice Salad

Ingredients:

  • 1 bell pepper, chopped
  • 2 tbsp of grated fresh ginger
  • 2 tbsp of mustard
  • salt and pepper
  • 2 scallions, chopped
  • 1 cup of long-grain wild rice, cooked
  • 1 cup of brown rice, cooked
  • 1 cup of peas, cooked
  • 1/2 cup of chopped almonds
  • 7 tbsp of olive oil
  • 2 tbsp of apple cider vinegar

Directions:

  1. Combine all the ingredients in a glass bowl and toss them well.
  2. Serve chilled.
  3. Add salt and pepper to taste.

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