SALAD FOR SATURDAY

I love Three Bean Salad and I found this recipe recently. I have not tried it but it sounds delicious and looks so easy to prepare.

Three Bean Salad
Makes: 8 servings

Ingredients
1 tablespoon freshly grated ginger
2 tablespoons apple cider vinegar
1 pound green beans, trimmed and cut into 1" pieces
1 pound of fresh-shelled edamame
1-16oz can garbanzo beans (rinsed and drained)
10 radishes cleaned and sliced thin
2 cloves of garlic, minced
2 cups Low Fat Plain Yogurt
2 tablespoons olive oil
2 tablespoons soy sauce
1 1/2 tablespoons of wasabi powder or paste (optional)
1 1/2 teaspoons of salt
5 scallions finely diced

Directions
In a small bowl combine grated ginger and cider vinegar. Let sit for 10 minutes so ginger can infuse vinegar.
In a large pot of boiling salted water, add green beans. Cook for 4-5 minutes. Add the edamame, when water starts to come to boil again. Cook for 4 minutes. Drain beans and run under cold water until they are cooled. In a large bowl toss together, green beans, edamame, garbanzos, and radishes. In a separate, medium sized mixing bowl, add ginger and vinegar, garlic, yogurt, olive oil, soy sauce, wasabi, and salt. Whisk until well blended. Pour yogurt mixture into bean mixture and toss. Place salad into a serving bowl and garnish with scallions. ENJOY!

Inside a pink Dogwood flower from Glenna's Garden

Carrot Salad
Makes 6 servings

Ingredients
1/4 cup olive or canola oil
2 tablespoons lemon juice
2 tablespoons honey
1/4 teaspoon of salt
1 1/2 cups Fat Free Vanilla Yogurt
10 medium carrots, shredded
1/2 cup dried cranberries
1 small red onion, chopped
1/2 cup chopped almonds

Directions
In a small bowl, combine oil, lemon juice, honey, salt, and yogurt. Whisk until well blended. In medium size mixing bowl, toss carrots, cranberries, red onion, and almonds. Pour yogurt mixture over carrots and toss. Place salad into a serving bowl and serve. ENJOY!