Salads

Confetti Salad
from the galley of Mary Fox

2 cups red cabbage, shredded
1 19 ounce can white (cannelloni) beans drained and rinsed
1 11 ounce can mandarin oranges, drained 1/3 cup walnuts, toasted
1 large scallions (green onions!) sliced, with green top1
1 Tablespoons extra virgin olive oil
1 Tablespoons balsamic vinegar
2 Tablespoons orange juice
Salt and pepper, to taste

Toast the walnuts in a frying pan on top of stove till lightly browned. Put the first five ingredients in a bowl. Whisk together oil, vinegar, and juice. Toss all. Serve

ENJOY!!
SERVES 6
Per serving: 196 calories, 6g protein, 19g carbohydrates, 11g fat (1g saturated), 5g fiber, 118mg sodium.

This is an easy recipe to do on the boat. Cabbage keeps forever—and it doesn’t have to be refrigerated!! The can goods can be from your original "stores".

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