Thursday, March 13, 2014

A colorful salad to enjoy!

Image courtesy Vintage Holiday
I made a salad for this week's potluck at church that was very good and quite different.  A week or so ago, I had made three-bean salad for supper to go with macaroni & cheese, and used my favorite recipe from the More-With-Less Cookbook, an old standby.  (You can find it here in my A-Store: More-With-Less Cookbook.  Or just go to Amazon directly and do a search).  On the facing page was a recipe for Soybean Salad Special.  It looked intriguing so I decided then and there that I'd try it for the next potluck.

Here's the recipe:
Combine in salad bowl:
1/2 head lettuce, torn in bite-size pieces
1 1/2 cups cooked soybeans, drained
1 fresh orange, peeled and diced
2 T. chopped onion or scallion
Combine in a jar and shake:
1/4 cup oil
1 T. lemon juice
1 T. vinegar
1 T. honey
1 T. orange juice
1/2 tsp. sugar
1/2 tsp. paprika
1/4 tsp. salt
1/4 tsp. dry mustard
Pour dressing over salad ingredients and toss lightly.

Now, here's what I did.  I used a bag of salad -- it was the Fresh Express "Sweet Butter" which is a blend of green butter lettuce and red leaf lettuce.  And for the soybeans, I used a bag of the store brand steam-in-bag frozen shelled edamame.  For the orange, I chose to use a Cara Cara orange, which I had never tried before, but it sounded intriguing.  My supermarket website describes the flavor as "Exceptionally sweet with cherry undertones and a tangy cranberry-like zing" and the inside of the orange is a pretty pink -- almost like a red grapefruit color -- even though the outside is orange.  It was a great choice.  I didn't have scallions on hand, so just shook some dried minced onion into the dressing.

The recipe also noted that one could mix the dressing in advance -- several hours or overnight -- and marinate the soybeans in it, so I did do it that way.  I'm sure it made the salad more flavorful -- it just made the nice green soybeans not such a pretty color.

The salad was delicious and I will definitely make it again.  Maybe it would perk up your late-winter salad repertoire, too!
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