| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Italian | Salads, Vegetables, Easy | 10 | Servings |
INGREDIENTS
| 16 | oz | Italian Dressing; 2 8-Ounce Bottles |
| 2 | tb | Sugar |
| 1 | ts | Dry Ground Mustard |
| 4 | lg | Garlic Cloves; Crushed |
| 32 | oz | French Style Green Beans; Drained, 2 Cans OR |
| 16 | oz | Frozen French Style Green Beans; Thawed |
| 32 | oz | Red Kidney Beans; Rinsed And Drained, 2 Cans |
| 1 | c | Green Onions; Chopped, About 10 Medium |
| 1/2 | c | Fresh Parsley; Chopped |
| 1 | sm | Head Cauliflower; Coarsely Chopped, about 4 cups |
| Lettuce |
INSTRUCTIONS
GARNISH Mix the dressing sugar, mustard and garlic in a large glass or plastic bowl, blending well. Add the green beans, kidney beans, onions, parsley, and cauliflower and toss to coat. Cover and refrigerate about 3 hours or until well chilled, stirring occasionally. Just before serving, drain the salad. Line a salad serving bowl with lettuce leaves and spoon the salad onto the lettuce. Nutritional Information Per Serving: Calories: 150 Protein: 5 Grams Carbohydrates: 19 Grams Fat: 7 Grams Cholesterol: 0 Milligrams Sodium: 460 Milligrams Potassium: 500 Milligrams Posted by: Rich Harper From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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