Salad by Steve

  • Yield: 2 servings


1-- Red Apple, unpeeled, cut in large bite-size pieces
1/2 - 1can Cannellini beans
1/4-- Onion, very thinly sliced
1/2-- Cucumber, sliced or chunked
2tablespoons Bacon bits
2tablespoons Sundried tomato, fine chopped
1/2 - 1cup Celery or fennel cut in slivers


This made enough for 2 small bowls, and all measurements are estimated. The Sundried Tomato we had on hand was jarred in oil.

Use any dressing you like; we had a Tuscan-style viniagrette, but any viniagrette would be great. Best served with coarse Italian or French bread, or crackers – your choice.