This tasty salad mix and fresh dressing will satisfy any taste bud. Here is a combination that looks good either sitting in a glass bowl, tossed at the kitchen counter top or at the set dinner table.
The addition of lettuce leaves makes the presentation all the more appetizing, healthy and green. It can be served as a single side plate or a complete entrée.
Ingredients:
1 can (15 ounces) shoestring red beets
1 pound fresh green beans, cut into 1" pieces or 2 cans (14.5 ounces) cut green beans
4 small red potatoes, cubed
4 roma tomatoes, seeded and sliced into strips
2 cups matchstick carrots
4 tablespoons bacon bits
2 tablespoons fresh parsley, chopped
1- 3 lettuce leaves, per serving (optional)
Dressing:
1 teaspoon dijon mustard
3 tablespoons balsamic vinegar
3 tablespoons white wine vinegar
3 tablespoons pure olive oil
3 tablespoons canola oil
1/4 teaspoon pepper
Directions:
• Steam fresh beans and potatoes until tender.
• In a glass bowl, layer beets, beans, potatoes, tomatoes, carrots, bacon bits and parsley. Set aside.
• In a small bowl, mix mustard and vinegars, add to mix oils and pepper. Stir and set aside.
• On a plate, arrange lettuce leaves. Set aside.
• Before serving, pour dressing over layered salad and toss. Place salad on prepared lettuce leaves and serve. Yield: 8 servings.
Someone else wrote about this recipe "When I see pickled I think sour, this was the opposite. Too sweet for me. The Brussels sprouts were fun to use. Won't make again." 
I enjoyed this salad as a change from the others I have been eating lately. It includes coleslaw, sesame ginger dressing, chicken, thai peanut sauce, red pepper, chow mein noodles and onion. I used an orange pepper instead of the red because it was already available in the refrigerator. I think adding some mandarian oranges would make it even better. 
This tasty salad mix and fresh dressing will satisfy any taste bud. Here is a combination that looks good either sitting in a glass bowl, tossed at the kitchen counter top or at the set dinner table.
The addition of lettuce leaves makes the presentation all the more appetizing, healthy and green. It can be served as a single side plate or a complete entrée. 
This salad left a long lasting taste of onions in my mouth and what I wanted was the carrots and rasins to taste. I did not care for it. I added peas to the recipe to see if it got any better flavor, didn't work for my tastes either. I will not be reapeating this one.
I simply could not put this one back in the refrigerator and wanted to finish the bowl of chicken mixture. It has a pleasant and strong flavor, however I only put in one tbsp. of curry powder, the two recommended in the recipe seemed like too much in my opinion. Those to whom I shared the prepared salad seemed to agree. It does taste wonderful on a plate of lettuce salad. 
Amazing flavor, that's all I can say . . . simply amazing! When I make it again I would only use one-half the recommended amount of onions. I found it easier to cut the zucchini in half and scoop out the seeds with a regular dinner spoon, forget all the fancy procedures. Other than that, the recipe turns out great. 
This is a family favorite and requested often at the dinner table. Also, I've served it at many group parties because it can be prepared in advance and served immediately upon the arrival of guests to the house. It makes a big impression and leaves a smile on every ones face - even to your mother-in-law - and that's from personal experience!
This is an interesting combination of ingredients. I had tried something similar from an Xagave cookbook, so I wanted to try the Taste of Home version. 
