Confetti Salad

Confetti Salad

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.

Confetti Salad

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.

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