Hearty Summer Salad
Thanks to Fran Gibson for this delicious, make-ahead salad.
|2 cups cooked DLM Chicken, turkey, or pork strips|
|(1) 16-oz can kidney beans, rinsed and drained|
|1/2 cup sliced olives|
|1 medium onion, chopped|
|1 large green pepper, chopped|
|1 large tomato, chopped|
|2 Tbsp minced parsley|
|2 Tbsp sugar|
|1/4 cup cider vinegar|
|1/4 cup vegetable oil|
|1 tsp dry mustard|
|1 tsp ground cumin|
|1 tsp dried oregano|
|1/2 tsp salt|
In a large bowl, toss meat, beans, olives, onion, green pepper, tomato, and parsley.
Combine remaining ingredients and whisk until well mixed. Pour over meat and bean mixture. Toss gently. Cover and refrigerate for 4 to 6 hours, stirring occasionally.
Per serving: 415 calories; 19g total fat; 2g saturated fat; 54mg cholesterol; 734mg sodium; 35g total carbohydrates; 28g protein;