Confetti SaladPosted: January 20, 2011
I always seem to have the ingredients on hand to make this easy, colorful, and nutritious salad. The orange-balsamic dressing is excellent and would go great on a simple tossed salad. I’m not a big fan of walnuts, so I usually sub pecans whenever walnuts is called for in a recipe. Also, I don’t usually buy green onions or scallions, so I almost always leave those out of recipes. This salad is best served and eaten as soon as it is made.
2 cups red cabbage, shredded
15 ounce can cannellini (white kidney) beans, drained and rinsed
11 ounce can mandrian oranges, drained
1/3 cup toasted walnuts (i use pecans)
2 large scallions, sliced, with green tops (i leave out)
3 T. extra virgin olive oil
2 T. balsamic vinegar
2 T. orange juice
salt and pepper, to taste
Put first five ingredients in a bowl. Whisk together oil, vinegar, orange juice, and salt and pepper. Pour dressing over salad and toss well. Serve.