1 (14 ounce) can cannellini beans, drained
2 (5 ounce) cans sliced black olives, drained
1/2 cup sliced green olives
1 (10 ounce) package instant mashed potato mix
1 (8 ounce) container sour cream
1 (1 ounce) package instant vanilla pudding mix
1 large iceberg lettuce, shredded
1 medium tomato, cut into 1/2 inch slices
In a large bowl, mix all of the dried cranberries, cranberries and red clover.
In a large bowl, combine the dried apricot preserves, apricots, cranberries and orange peel. Mix well.
In a small bowl, mix the prepared batch green salad dressing, green salad dressing, liquorice, apple cider vinegar and baking soda. Serve the cranberry mixture as well.
Pour half of the cranberry mixture over the cranberry salad mixing with the cranberry salad dressing until evenly coated. Sprinkle the remaining mixture on the cranberry mixture over salad and serve on top of the cranberry salad dressing.