The Pugmarks cook book

Ingredients

1/2 small red cabbage, shredded

2/3 cup cooked beet, cut in julienne strips

2/3 cups cooked beans

1 tablespoon capers

1 tablespoon chopped olives

Dressing

3 tablespoons olive oil

1 tablespoon wine vinegar

1 tablespoon sugar

1 tablespoon dry mustard

1/2 tablespoon salt

freshly ground black pepper

1garlic clove crushed

	contribute a recipe

	tell us what you think of this recipe

	mail this page to a friend

	back to recipe home

American
Salad
(Serves 4)

method

Place the cabbage, beetroot (beets) and beans in a salad bowl. Sprinkle over the capers and olives. Put all the dressing ingredients in a screw top jar and shake well. Pour the dressing over the salad and toss. Chill for at least 30 minutes before serving.