This week, I'm sharing recipes that would be very fitting for Easter. When it comes to preparing the big Easter dinner this Sunday, we sometimes fall into the trap of making the same dishes repeatedly. This seems particularly true with vegetables. We tend to eat our vegetables the same way time and time again. This could explain why some people don't care for vegetables, since many have grown tired of eating them the same way.
I'd like to share a salad that's quite different from anything you may have had before. This recipe, "German Green Bean Salad", is pretty and good! Anyone who likes green beans and beets will be sure to like this one. This is definitely one way to put green beans and beets in a new light!
This recipe begins by combining green beans, onions, beets, radishes and mushrooms (if you like them!). A sweet-and-sour dressing is mixed and goes over that. All that's left to do is cover it and chill it. That's all there is to it! It's incredibly easy to do and it's very different.
One good thing about this salad is that it's made ahead, which you need to do to enable the flavors of the salad to blend. This is good too, in that you can make it and have it finished and out of the way so you can focus on other things for the holiday. You'll notice that it calls for mushrooms. If you would like to use fresh mushrooms, you could, or they could be left out completely. Also, if you wanted to use the French-style green beans, that would be fine to do, too.
In case you missed the recipes I posted for this week, here's the links to them:
Let this salad become a new way to serve green beans!
GERMAN GREEN BEAN SALAD
- 1 can (1 lb.) green beans, drained
- 1 medium onion, cut into rings
- 1 can (1 lb.) can julienne sliced beets, drained
- 1 bunch radishes, sliced thinly
- 1 can (4 oz.) sliced mushrooms, drained or 1/2 cup fresh mushrooms
- 1/4 cup vinegar
- 2 tbls. salad oil
- 1/2 teaspoon salt
- 1 tablespoon sugar
- dash of pepper
Combine the vegetables in a large bowl. Mix the rest of the ingredients and pour over the vegetables. Cover and chill several hours. Yield: 8 servings.