The Red Hot Chili Paper

Send us some "foodback"

Caesar Salad
Boston Mandarin
Corn & Barley
Waldorf Salad
Dill Pasta Salad
Spicy Fruit Salad
Cherry Ginger Salad
California Salad
Garden Coleslaw
Green Bean & Carrot
Kiwi Orange & Avocado
Deli Coleslaw
Almond Lettuce
Summer Potato Salad
Mustard Dill Potato Salad
Picnic Potato Salad
Warm Potato Salad
Thai Potato Salad
Confetti Potato Salad
Onion Potato Salad
Yogurt Potato Salad
Potato Veggie Salad
French Potato Salad
Dutch Potato Salad
Layered Potato Salad
Sweet Potato Salad
Warm Chicken Salad
Grilled Tuna Salad
Salad Nicoise
Green Bean and Carrot Salad


      1 bottle Chili & Ginger dressing*
      3 carrots, sliced
      1 pound fresh green beans, snip ends off and break into bite size pieces
      10 radishes, chopped
      1/2 cup chopped fresh parsley
      * any flavor of dressing will do nicely here


    In a medium pot, boil 2 quarts of water. Add to the boiling water both the carrots and  green beans for one minute.Drain and cool and place in a large bowl. Add radishes and  parsley to carrots and green beans. Stir until well mixed and set aside or refrigerate  until ready to serve. When ready to serve, pour dressing over salad. Toss well and serve  immediately.

These pages designed and maintained by:
TechNoTrix E-Media Consultants
Copyright 1997-2000
Send E-mail to the