How does Appesauce Salad sound? (Red Jello, Applesauce, Red Hots; delicious.) send private message if you want the recipe. Easy also, and people love it!
Mariah

Dawnmarie, Do you use sweet pickles or dill pickles? And do you rinse your pork 'n' beans and then drain them? Or do you just drain off most of the thick sauce that the pork 'n' beans come with?

My favorite is a bit unusual and oh-so-good. It is always a huge hit and everyone loves the vinaigrette. This comes from the Cooking Light website.

Jicama and Orange Salad

6 cups (3 x 1/4-inch) strips peeled jicama (about 1 pound)
6 cups lightly packed baby spinach (about 3 ounces)
1 cup orange sections (about 2 oranges)
1 cup red bell pepper strips
1/2 cup thinly sliced red onion
2/3 cup Ginger-Sesame Vinaigrette
2 tablespoons sesame seeds, toasted (optional)

Combine first 5 ingredients in a large bowl. Drizzle with Ginger-Sesame Vinaigrette, and toss well to coat. Sprinkle with sesame seeds.


Ginger-Sesame Vinaigrette

1/2 cup rice wine vinegar
1/4 cup water
1/4 cup yellow miso (soybean paste)
1/4 cup chopped green onions
2 tablespoons sugar (I say to taste and usually only use 1)
2 tablespoons minced peeled fresh ginger
2 tablespoons low-sodium soy sauce
4 teaspoons canola oil
2 teaspoons dark sesame oil

Combine first 3 ingredients in a medium bowl, stirring with a whisk until smooth. Stir in green onions and the remaining ingredients.

Note: Refrigerate vinaigrette in an airtight container for up to five days; stir well before using.