[Kitchen Witch]

LEMON-APPLE COLESLAW
SERVES 4

8 c. shredded cabbage
2 apples, chopped
2 carrots, shredded
1/3 c. mayonnaise
1 T. sugar
2 T. minced onion
1 t. grated lemon rind
2 T. fresh lemon juice
¼ t. salt
¼ t. pepper

Cover and chill 1 hour.



UN-TUNA SALAD
SERVES 4

1 can (15 oz.) garbanzo beans, drained, mashed
2 scallions, chopped
2 T. mayonnaise
2 t. Dijon-style mustard
1 T. sweet pickle relish
Salt, pepper

Serve as salad on lettuce leaves, on bread or crackers, or stuff tomatoes, radishes or celery. Tastes best the same day it is made.




SOUTHERN-STYLE POTATO SALAD
SEVES 8

4 lb. potatoes, cook, drain, cool
3 hard boiled eggs
1 c. mayo
½ c. sour cream
¼ c. celery
2 T. onion
2 T. sweet relish
1 T. mustard
1 t. salt
1/8 t. pepper
½ lb. bacon, crumbled
Garnish with grape tomatoes

Sprinkle with bacon just before serving.


RICE-CABBAGE SALAD WITH HONEY-DIJON VINAIGRETTE

½ c. uncooked brown rice
½ t. salt
2 green onions, chopped
1 c. coleslaw mix
4 pecan halves, toasted and chopped
Honey-Dijon Vinaigrette

Prepare rice as directed using salt. Cool. Combine with 4 T. vinaigrette. May be prepared a day ahead.

HONEY-DIJON VINAIGRETTE

1/3 c. olive oil
3 T. fresh lemon juice
3 T. rice wine vinegar
2 T. honey
1 t. Dijon mustard
½ T. salt

Process. Chill until ready to serve.