October 2011

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Each month galley expert and cookbook author Janet Groene develops a recipe exclusively for FloridaCruising.com. She blogs weekly at http://www.BoatCook.blogspot.com

This marinated salad is a substantial side dish with meat from the grill and it can also be served as a summer main dish. It’s easy to make in the galley or to tote from home.

Lazy Day Salad

1 package shredded red and green cabbage cole slaw mix
1 package shredded carrots
15-ounce can dark red kidney beans, drained and rinsed
15-ounce can garbanzo beans, drained and rinsed
15-ounce can sliced (not French cut) green beans, drained
1 pint grape tomatoes, cut in half
Medium red onion, peeled and cut in crescents
1 cup Italian dressing

Layer ingredients in 2-gallon plastic freezer bag in the order given. Drizzle evenly with dressing and seal bag. Refrigerate all day (minimum 4 hours), turning once or twice. With bag sealed, toss lightly to mix well.

Cut off bottom of the bag and strip out salad into a serving bowl. Serve with tongs or a draining spoon. Serves 6 to 8.

Janet Groene’s books include Creating Comfort Afloat, ABCs of Boat Camping and Living Aboard. See more of Janet Groene’s galley-ready recipes at BoatCook.blogspot.com. Each week she posts a Galley Recipe of the Week plus a Pantry Recipe of the Week using provisions you can stow today, without refrigeration, and use weeks and even months later. Groene also rates galley gear and products at GalleyShop.blogspot.com Any other ideas? E-mail JanetGroene@yahoo.com and we’ll credit you and the name of your boat.

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