A colorful, crispy dish packed with powerful cancer fighters, including folic acid.

Confetti Salad By Jean Carper Ingredients

  • 2 cups red cabbage, shredded

  • 1 (19 ounce) can white (cannellini) beans, drained and rinsed

  • 1 (11 ounce) can mandarin oranges, drained

  • ? cup walnuts, toasted

  • 2 large scallions, sliced, with green tops

  • 3 tablespoons extra virgin olive oil

  • 2 tablespoons balsamic vinegar

  • 2 tablespoons orange juice

  • Salt and pepper, to taste

How to Make Confetti Salad By Jean Carper

  1. Put first five ingredients in a bowl. Whisk together oil, vinegar, juice. Toss all. Serve.

Confetti Salad By Jean Carper Nutritions

  • Calories: 241.9 calories

  • Carbohydrate: 28.7 g

  • Cholesterol:

  • Fat: 11.5 g

  • Fiber: 5.9 g

  • Protein: 8.4 g

  • SaturatedFat: 1.4 g

  • ServingSize:

  • Sodium: 17.8 mg

  • Sugar: 7.5 g

  • TransFat:

  • UnsaturatedFat:

Confetti Salad By Jean Carper Reviews

  • Absolutely yummy It is a perfect salad for a light summer meal. We made it with turkey burgers and iced tea. I followed the recipe exactly and it is really good. Next time I might try adding some dried cranberries. Thanks so much we love it

  • Very different from the ordinary. My company emptied the entire bowl. I added dried cranberries and added 2 teas. agave nectar to the dressing. Wonderful......

  • I was so glad to find this recipe here. Ive had it for years (probably got it from a USA Weekend supplement to my newspaper), but lost my recipe card. This makes a very pretty, very healthy, very tasty salad Great for summer potlucks.

  • This was really delicious and different. Dont add the walnuts until just before serving, and make sure to toast them. it makes a big differnce in the taste. Thanks

  • So good We used a good quality balsamic the second time and it made all the difference. So fast and easy with wonderful results.

  • Wow This is totally delicious. Toasting the walnuts gives it great flavor. I used great northern beans instead of cannelini because they were cheaper. :) Having it for dinner tonight and I think Im going to have to sneak in another serving.

  • The flavor is great - so it got 4 stars. But it is SO HEALTHY too, it got the extra point. We will be eating this regularly. Thanks for a great recipe.

  • This has every element of the best kind of recipe: its inexpensive, very healthy, tasty, quick, and makes lots I first clipped this recipe years ago out of a newspaper. It fell apart when I went to make it last week, so I came to allrecipes and here it was. Its just great.

  • Its an odd combination of tastes. Im not sure that its something my family favors.

  • Lovely and simple salad. A balanced dish considering the fruit, vegetables and beans included. I would adhere to the amount of cabbage cited. I used too much and lost some of the flavor.

  • I too found this recipe years ago in Parade magazine, and lost it. Great to find here. My family loves it, and over the years I have done different things. Weve had it twice this month -- dead of winter in NJ -- and its actually fabulous for the winter too. I used real clementines instead of canned mandarins, and have used black beans when I didnt have whites on hand. It is still delicious & so dang healthy

  • OK, but it you have to eat up pretty quick. Maybe a tastier bean.

  • I make this for the Holidays.....so good for you (vegetables and fiber). The only change I made was to use White Balsamic Vinegar instead of the dark.

  • I used all the dressing. I should have used to taste.

  • I decided to try this recipe for a 4th of July event because I had all the ingredients. I followed it verbatim except I doubled the recipe. I tasted it before I took it, but it was too late. It tasted like mush. I had used my processor to sherd the cabbage, so it was tiny bits. Maybe if I had shredded the cabbage by hand with a knife.