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Prep Time: 180 Minutes Cook Time: 0 Minutes |
Ready In: 180 Minutes Servings: 6 |
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Entered for safe-keeping. From Mrs. J Siemmons, Jackson, Michigan, as submitted to BH&G. Pimento and red kidney beans set this salad apart. Ingredients:
3 large oranges, peeled and sectioned (1 1/2 cups) |
15 ounces canned red kidney beans, drained |
1/2 cup celery, chopped |
1 small onion, sliced and separated into rings |
1 tablespoon parsley, snipped |
1 tablespoon pimiento, chopped |
1/3 cup unsweetened grapefruit juice |
1/4 cup salad oil |
1 tablespoon vinegar |
1/2 teaspoon salt |
1/4 teaspoon dried oregano, crushed |
1/8 teaspoon dried thyme, crushed |
5 -6 romaine leaves, for garnish |
Directions:
1. Cut orange sections in half crosswise.
2. In a large bowl, combine oranges, kidney beans, celery, onion, parsley and pimiento.
3. Blend remaining ingredients together; pour over mixture in bowl.
4. Chill several hours, stirring several times.
5. Serve in romaine-lined bowl.
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