Dilled White Bean And Grape Tomato Salad Food

DILLED GREEN BEANS

Steps:

• Bring 2 quarts of water to boil. Add green beans and boil for 5 minutes or until beans are just tender. Plunge the beans in cold water to set their color, drain well.
• In a large bowl combine salt, mustard seed, dill weed, chiles, dill seed and garlic. Mix. Add cooled beans to the bowl and stir.
• In a small saucepan bring 2 cups water, vinegar, sugar and salt (to taste) to boil. Pour this mixture over the beans and spices. Mix well.
• Chill the beans in an airtight container at least overnight before eating. The beans are best if given a week to marinate refrigerated before eating.

GRAPE SALAD

Steps:

• Let cream cheese come to room temperature and mix it will with the sour cream. Remove grapes from stems, wash well, and let drain to dry.
• Put in large bowl and gently fold in sour cream mixture. Put into serving bowl and sprinkle with brown sugar substitute and pecans. Serve.

DILLED WHITE BEAN AND GRAPE TOMATO SALAD

Steps:

• Toss all ingredients in a large bowl.
• Season with salt and pepper.
• Let marinate at room temperature for 1 hour.
• Cover and chill.
• Return to room temperature before serving.
• Cooking time is marinating time.

GRAPE SALAD

Steps:

• Wash grapes and pat dry.
• Mix together the cream cheese, sour cream, sugar, and vanilla.
• Add the grapes and toss gently.
• Place in a 9x13 cake pan.
• Mix together the brown sugar and nuts and sprinkle on top.
• Keep refridgerated.

SHRIMP AND GRAPE SALAD WITH DILL

Steps:

• Shrimp can also be boiled, but tend to lose some flavor to the water that way. Peel and transfer shrimp to a large bowl to cool.
• In a separate small bowl, whisk the sour cream, mayonnaise and dill together well.
• Pour the dressing over the shrimp and toss gently. Add the grapes and salt and pepper to taste, then toss once more and refrigerate, covered, for at least four hours. DO NOT SKIP THE REFRIGERATION STEP; THE SHRIMP NEED TO ABSORB THE DRESSING!
• Just before serving, taste and correct the seasoning, then toss again. Arrange on a platter of lettuce leaves and serve immediately. Serves 6 portions as a main course; 8 portions as a first course.

COATED GRAPE SALAD

Steps:

• Combine cream cheese, sour cream, vanilla, & sugar in a large bowl and beat together with mixer.
• Wash your grapes and remove from the stems. Fold into the cream cheese mix until well coated .