Recipe for Rio-Rancho Supper Salad

[Guest guest]

Recipe courtesy of Veggie Jews and Maida W Genser

 

Rio-Rancho Supper Salad

 

(modified)

1 can (1 pound) chick peas/garbanzos, drained

1 can (1 pound) red kidney beans, drained

1 small can olives (recipe calls for 4 ½ ounce, I use 2 ½ ounce to

reduce sodium)

 

1 cup sliced green onions

½ cup chopped fresh parsley

1 – 2 cloves garlic, finely chopped

¾ cup Home-style tomato dressing (see below)

1 cucumber, pared, seeded and diced

1 pint cherry tomatoes

 

Combine chick peas, kidney beans, olives, green onion, parsley,

garlic and dressing in large bowl; chill several hours.

Optional – line serving bowl with chicory and mound salad on top of

the chicory).

 

Just before serving, stir in cucumber. (Original recipe called for

8 oz. Cheddar cheese cubes added just before serving, as well Could

use diced vegan cheddar.)

 

Arrange cherry tomatoes on top for garnish. (Original recipe called

for additional garnish with salami – could use vegetarian salami

analog.)

 

Home-style tomato dressing

1 can (8 ounces) tomato sauce (I use salt free)

½ cup wine or cider vinegar

1 small onion, cut up

2 tablespoons brown sugar

1 tablespoon Worcestershire sauce*

1 teaspoon salt (I used less)

1 teaspoon paprika

¼ teaspoon pepper

1 cup vegetable oil

Blend together all ingredients, except the oil.

Add oil gradually; continue blending until

Thickened.

*look for vegan brand - no anchovies, or use the recipe in Joanne

Stepaniak's " Vegan Vittles " , or this will do:

1 tablespoon tamari or soy sauce plus 1 tablespoon molasses and 1/4

teaspoon garlic (to replace 2 tablespoons of Worcestershire sauce)