Little labor needed for salads for 3-day weekend

  • Tue Aug 28th, 2012 9:21am
  • Life

By Juryrae Kruse Herald Columnist

Whether you’re going somewhere this upcoming Labor Day weekend for a last get-away adventure or staying right here at home, food is a factor.

Whether you’ll be cooking for two, four or more over an outdoor grill or in an RV, or in your own familiar kitchen, food is still a factor.

At this point, that might mean a possible gap in your so-far, so-good menu plans. Well, maybe a funky different salad would be the perfect thing to plug that hole.

Our first possibility, then, is a multi-bean concoction taken from my copy of “Recipes From the River of No Return.”

A quick heads-up on the dressing for this one: It makes twice as much as needed for this salad, but the remaining leftover dressing also works well for coleslaw. So if coleslaw doesn’t loom large in your future eat ideas, just half of the recipe will do the job.

A somewhat different take on the ever-popular peas and peanut salad is our second option. It comes from my copy of “Trail Cook Book.”

Bean salad

Dressing (recipe follows)

1can (14-16 ounces) blackeyed peas, drained

1can (14-16 ounces) green lima beans, drained

1can (14-16 ounces) red kidney beans, drained

1can (14-16 ounces) green string beans, drained

1can (14-16 ounces) garbanzo beans, drained

1cup chopped celery

1cup finely sliced onion

1/2green bell pepper, finely chopped (optional)

1/2-3/4cup peanuts

Prepare dressing and allow to cool.

To prepare salad, in a large bowl, combine the blackeyed peas, lima beans, kidney beans, string beans, garbanzo beans, celery, onion and green pepper. Pour over half of the dressing, toss lightly but thoroughly to mix, cover and refrigerate until needed. (Refrigerate remaining dressing for other use, such as coleslaw.)

Just before serving, toss salad again, then sprinkle evenly with the peanuts.


2 1/2cups sugar

1cup vinegar

1teaspoon dry mustard

1cup grated onion

1cup salad oil

1teaspoon celery seed

In a medium saucepan, combine the sugar, vinegar and dry mustard, stirring well; bring to boiling, stirring. Remove from heat and cool. Stir in onion, oil and celery seed.

Peas and peanuts slaw

1package (10 ounces) frozen peas

2cups shredded cabbage

4green onions with tops, sliced

1/4cup sour cream

1/4cup mayonnaise

1/4teaspoon salt

1/4cup curry powder

Dash pepper

1teaspoon prepared mustard

1teaspoon wine vinegar

1/2-3/4cup peanuts

In a large bowl, combine peas, cabbage and green onion; toss to mix. In a separate bowl, combine the sour cream, mayonnaise, salt, curry powder, pepper, mustard and wine vinegar; blend ingredients together thoroughly.

Pour over cabbage mixture and toss lightly to mix. Cover and refrigerate until needed.

Note: This recipe can be doubled or tripled successfully, if desired.

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