Crazy Quilt Salad Recipes

ELAINE'S CRAZY QUILT BEAN SALAD (CIRCA 1965)

This is a delicious recipe. It is not sweet like the ones your get in the deli.This is the original recipe from 1965l It calls for 398 ml (15 oz). cans of beans. I sometimes substitute garbanzo beans for the lima beans. As long as you have a total of 4 cans of beans, you can substitute any canned beans you like. This is a good, balanced and healthy recipe.

Provided by Elaine Douglas @BreadandSoupLady

Categories Other Salads

Number Of Ingredients 14

Elaine's Crazy Quilt Bean Salad (circa 1965) image

Steps:

Mix the dressing ingredients together.
Drain the beans and put in a very large bowl with a tight-fitting lid. Sprinkle with salt and mix.
Add the fresh vegetables to the bowl. Sprinkle with garlic salt if you like.
Pour dressing over mix in bowl and seal tight. Shake to mix. Let stand for one day in the fridge. Turn upside down occasionally to make sure bean mix is well-marinated.

Ingredients

1/4 cup(s) white vinegar
1/2 cup(s) canola oil
1/4 teaspoon(s) ground pepper
1 teaspoon(s) dry mustard
1 teaspoon(s) thyme, dried
1/2 teaspoon(s) salt
- 1 398 ml (15 oz) tin green beans
- 1 tin wax beans
- 1 tin red kidney beans
- 1 tin lima beans
- 1 c. sliced celery
- ½ c. onions - sliced or diced
- ¼ c. green pepper (or yellow or red)
- garlic salt

AN AMERICAN QUILT CHOPPED SALAD

From Richard Simmons "Farewell to Fat" cookbook If you try it let me know how it tasted, Thks

Provided by FranBow

Categories Vegetable

Time 30m

Yield 4 , 4 serving(s)

Number Of Ingredients 17

An American Quilt Chopped Salad image

Steps:

Dressing: Place all ingredients into blender and blend until well mixed. there will be little pieces of onion. Pour into samll saucepan and heat gently,. stirring. Do not boil. Let cool and then chill. you should have about 3/4 cup dressing.
In serving bowl combine all vegetables. Chill.
Just before serving, add 1/4 cup dressing and toss to combine.
Taste and add more dressing if you like.
Arrange each portion of salad on a lettuce leaf or red cabbage leaf.

Nutrition Facts : Calories 138.5, Fat 5.3, SaturatedFat 0.7, Sodium 762.3, Carbohydrate 20.9, Fiber 2.8, Sugar 7.4, Protein 3.5

Ingredients

1 teaspoon garlic, minced
2 tablespoons red onions, finely diced
2 tablespoons mustard, Dijon style
1/3 cup balsamic vinegar
2 tablespoons soy sauce, reduced sodium
1 tablespoon olive oil
1 teaspoon olive oil
1 teaspoon arrowroot (or cornstarch)
1 teaspoon honey
1/4 teaspoon salt
1/2 cup cucumber (peeled or unpeeled)
1/2 cup celery, finely chopped
1/2 cup red onion, finely chopped
1/2 cup carrot, finely chopped
1/2 cup green beans, finely chopped
1/2 cup corn, frozen thawed or 1/2 cup corn, canned drained
1/2 cup radicchio or 1/2 cup red cabbage, finely chopped

KUMQUAT SALAD

This is a delicious and colorful salad certain to please friends who appreciate unusual cuisine!

Provided by Jill S

Categories Salad Vegetable Salad Recipes

Time 20m

Yield 4

Number Of Ingredients 15

Kumquat Salad image

Steps:

To prepare the dressing, place extra virgin olive oil, red wine vinegar, brown sugar, and pepper in a small container with a lid. Shake well to blend.
In a medium bowl, toss together baby salad greens, green onions, celery, carrot, broccoli, and cauliflower. Sprinkle avocado with lemon juice, and toss into the mixture. Sprinkle mixture with Asiago cheese and pine nuts. Toss in kumquats. Serve with the olive oil dressing.

Nutrition Facts : Calories 473.5 calories, Carbohydrate 19.4 g, Cholesterol 12.7 mg, Fat 41.3 g, Fiber 8.1 g, Protein 11.6 g, SaturatedFat 7.9 g, Sodium 221.3 mg, Sugar 6.7 g

Ingredients

⅓ cup extra virgin olive oil
⅓ cup red wine vinegar
1 teaspoon brown sugar
¼ teaspoon freshly ground black pepper
5 ounces mixed baby greens
2 green onions, chopped
½ cup chopped celery
1 carrot, julienned
½ cup broccoli florets
½ cup cauliflower florets
1 avocados - peeled, pitted and diced
1 teaspoon fresh lemon juice
2 ounces grated Asiago cheese
3 ounces pine nuts, toasted
4 ounces kumquats - rinsed, seeded and sliced

BASIL BEAN SALAD

I had a recipe for three-bean salad and added garbanzo beans for taste and color. It soon became my father and father-in-law's favorite - that made me happy since "the moms" are excellent cooks. Now for picnics, I'm asked to "bring the beans". -Ruth Ann Ramuscak, Merrillville, Indiana

Provided by Taste of Home

Categories Lunch

Time 10m

Yield 10-12 servings.

Number Of Ingredients 12

Basil Bean Salad image

Steps:

In a large bowl, combine beans, green pepper and onion. In a small bowl, combine vinegar, oil, sugar, basil, mustard and salt. Pour over bean mixture; toss to coat. Chill for several hours or overnight.

Nutrition Facts : Calories 192 calories, Fat 10g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 447mg sodium, Carbohydrate 22g carbohydrate (10g sugars, Fiber 5g fiber), Protein 5g protein.

Ingredients

1 can (16 ounces) kidney beans, rinsed and drained
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
1 can (14-1/2 ounces) cut wax beans, drained
1 can (14-1/2 ounces) cut green beans, drained
1 medium green pepper, thinly sliced
1 medium onion, thinly sliced
1/2 cup white wine vinegar
1/2 cup canola oil
6 tablespoons sugar
1 tablespoon minced fresh basil or 1 teaspoon dried basil
3/4 teaspoon ground mustard
3/4 to 1 teaspoon salt

CRAZY SALAD

Its a good crazy salad.

Provided by Joanne Sarver

Categories Lettuce Salads

Time 20m

Number Of Ingredients 8

CRAZY SALAD image

Steps:

1. Put all ingredients in a bowl and toss gently, but thoroughly. Makes 4-6 servings.

Ingredients

2 c black olives, sliced
2 c shrimp,peeled and deveined
2 c tomatoes, cubed
2 c celery, thinly sliced
3 c romaine lettuce, chopped
1 c olive oil
1/2 c red wine vinegar
1/2 c minced parsley

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ELAINE'S CRAZY QUILT BEAN SALAD (CIRCA 1965)

AN AMERICAN QUILT CHOPPED SALAD

From Richard Simmons "Farewell to Fat" cookbook If you try it let me know how it tasted, Thks

KUMQUAT SALAD

This is a delicious and colorful salad certain to please friends who appreciate unusual cuisine!

BASIL BEAN SALAD

I had a recipe for three-bean salad and added garbanzo beans for taste and color. It soon became my father and father-in-law's favorite - that made me happy since "the moms" are excellent cooks. Now for picnics, I'm asked to "bring the beans". -Ruth Ann Ramuscak, Merrillville, Indiana

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Its a good crazy salad.

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