B & B Salad

This is a favorite summer salad for John and I. 

B & B Salad

4 medium size Golden Beets

1 pound English Flat Green Beans

1 cup yellow tomatoes

3/4 cup of lightly chopped Pecans

Optional

4 ounces of Cheese diced

Vingerette Salad Dressing

Wash the beets and trim the ends.  Bring to a boil.  Turn down the heat and simmer for 20 to 30 minutes until tender. Drain and rinse in cold water.  Peel and dice.  Be careful the beets will still be hot.  

Rinse the English Flat Green Beans. Trim the ends.  Slice into thirds. Steam for 7 minutes.  Cool. 

Rinse the tomatoes. Dice the cheese if desired. Chop the pecans. 

Place all the ingredients in a large bowl. Toss and serve.  We usually eat this without the dressing.  

If you would like to keep this vegan do not add the cheese.  

Chicken Salad

It is time for another recipe, This one is for chicken salad with a little twist.

Sheri's Chicken Salad

1 pound of cooked chicken diced
3/4 cup of dried cherries roughly chopped
1 cup of pecan half's roughly chopped
3 cups of celery diced
4 teaspoons of dried chopped onion
1/2 teaspoon pepper
1/2 cup mayonnaise or more if using as a sandwich filling

Place all the ingredients in a large mixing bowl that has a lid. Mix everything together. Cover and place in the fridge for at least 2 hours.

Server over salad, on crackers or as sandwiches.  This is a great party recipe. This serves at least 6 people depending on how it is served.