Calico Coleslaw Food

CALICO COLESLAW

Calico Coleslaw image

Make and share this Calico Coleslaw recipe from Food.com.

Provided by Elizabeth Fullerton

Categories Lunch/Snacks

Time 15m

Yield 6 serving(s)

Number Of Ingredients 8

Ingredients

1 1/2 cups red cabbage, finely shredded
1 1/2 cups green cabbage, finely shredded
1/4 cup onion, minced
1/3 cup mayonnaise
1 tablespoon vinegar
2 teaspoons sugar
1/2 teaspoon salt
1/2 teaspoon celery seed

Steps:

Combine chilled vegetables.
Combine remaining ingredients, stirring to dissolve sugar.
Pour dressing over vegetables.

CRUNCHY CALICO SALAD

Crunchy Calico Salad image

Here's a top-rated salad perfect for potlucks or family parties. Its colorful blend of corn, peas and pimentos make it easy to spot on the buffet table, and the gang'll love the crunchy water chestnuts and almonds.-Bernice Knutson, Danbury, Iowa

Provided by Taste of Home

Categories Lunch

Time 20m

Yield 128 servings (3/4 cup each).

Number Of Ingredients 12

Ingredients

12 packages (16 ounces each) frozen corn, thawed
12 packages (16 ounces each) frozen peas, thawed
12 cans (8 ounces each) sliced water chestnuts, drained
3 cups chopped green onions
3 jars (4 ounces each) diced pimientos, drained
6 cups mayonnaise
2-1/4 cups grated Parmesan cheese
2-1/4 cups milk
3/4 cup lemon juice
2 tablespoons salt
1-1/2 teaspoons pepper
6 cups slivered almonds, toasted

Steps:

In several large bowls, combine the corn, peas, water chestnuts, onions and pimientos. , In another large bowl, combine the mayonnaise, cheese, milk, lemon juice, salt and pepper. Pour over vegetables; toss to coat. Cover and chill for at least 2 hours. Just before serving, add almonds and toss to combine.

Nutrition Facts :

CALICO CORN SALAD

Calico Corn Salad image

With a full-time job and my own catering business, I appreciate delicious food that can be prepared ahead, like this colorful zippy salad. My family and friends are glad to sample the new dishes I prepare, especially when they turn out as good as this one. -Henry Tindal, Red Bank, New Jersey

Provided by Taste of Home

Categories Lunch

Time 10m

Yield 8-10 servings.

Number Of Ingredients 12

Ingredients

2 packages (16 ounces each) frozen corn, thawed
4 small zucchini, finely chopped
1 large sweet red pepper, finely chopped
2 cans (4 ounces each) chopped green chilies, drained
1 medium onion, chopped
2/3 cup olive oil
1/4 cup fresh lime juice
2 tablespoons cider vinegar
2 to 2-1/2 teaspoons ground cumin
1-1/2 teaspoons salt
1 teaspoon pepper
1/2 teaspoon garlic salt

Steps:

In a large bowl, combine the corn, zucchini, red pepper, chilies and onion. , In a jar with a tight-fitting lid, combine remaining ingredients; shake well. Drizzle over salad and stir gently. Chill for several hours or overnight.

Nutrition Facts : Calories 191 calories, Fat 15g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 494mg sodium, Carbohydrate 15g carbohydrate (3g sugars, Fiber 3g fiber), Protein 2g protein.

MEATY CALICO BEANS

Meaty Calico Beans image

Make and share this Meaty Calico Beans recipe from Food.com.

Provided by Charlotte J

Categories One Dish Meal

Time 35m

Yield 8 serving(s)

Number Of Ingredients 13

Ingredients

1 lb ground beef
1/2 lb bacon
1 cup onion
1 cup ketchup
1 teaspoon salt
3/4 cup brown sugar
1 teaspoon mustard
2 teaspoons vinegar
1/2 cup white sugar
1 can pork & beans
1 can kidney bean
1 can butter beans
1 can garbanzo beans

Steps:

Brown beef and bacon; drain.
Add onion cook until transparent.
Add the rest of the ingredients and heat.
Simmer 10 minutes and serve.

Nutrition Facts : Calories 559.3, Fat 22.5, SaturatedFat 7.8, Cholesterol 57.8, Sodium 1354.3, Carbohydrate 68.8, Fiber 7.3, Sugar 41.1, Protein 22

CALICO SALAD

Calico Salad image

This is the ultimate in bean salads. It has a tangy sauce and is not in the slightest boring. I like to serve this with any kind of BBQ.

Provided by laursy

Categories Beans

Time 8h15m

Yield 30 serving(s)

Number Of Ingredients 12

Ingredients

1 (14 ounce) can green beans
1 (14 ounce) can yellow wax beans
1 (14 ounce) can red kidney beans
1/2 cup red pepper, cubes
1/2 cup green pepper, cubes
1 red onion, sliced into thin circles
3/4 cup sugar
1 cup cider vinegar
1/3 cup salad oil
1 teaspoon salt
1 teaspoon pepper
for variety you could also add chickpeas or black beans

Steps:

Drain canned vegetables.
Combine vegetables, peppers and red onion.
Add sauce and marinate overnight for best taste. Stir often.

Nutrition Facts : Calories 70.1, Fat 2.5, SaturatedFat 0.3, Sodium 80.1, Carbohydrate 10.7, Fiber 2, Sugar 5.6, Protein 1.7

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