Fresh Green Bean Corn Salad
2 cups fresh green beans
2 cups fresh cooked corn*
2 cups chopped fresh tomatoes
1/2 small red onion, thinly sliced
1/4 cup thinly sliced fresh basil leaves
6 cups fresh baby spinach leaves
6 ounces fresh mozzarella cheese slices or balls (may substitute feta crumbles)
Balsamic vinaigrette
Snip off ends of green beans; wash, set aside. Blanch green beans: Bring a large pan of water (about 8 cups water) to a rolling boil. Add beans to water and cook 2 minutes. Remove beans and immediately place in ice water to stop cooking and cool beans. Drain well.
Toss together beans, corn, tomatoes, onion, and basil. Arrange spinach leaves on individual plates or in serving bowl. Spoon salad on spinach leaves; arrange fresh mozzarella cheese slices on top, drizzle salad with balsamic vinaigrette. Serves 6
*NOTE: Use 4-7 ears of fresh corn; husk and remove silk. Place corn in cold water, bring water to full rolling boil. Remove corn and place in ice water to cool. Cut kernels from cob. This recipe is great for using leftover corn.
Cranberry Coleslaw
3 cups shredded cabbage*
1/2 cup shredded carrots *
1/2 cup dried sweetened cranberries
1/2 cup sliced almonds
1/3 cup poppy seed dressing
Salt and pepper to taste
Combine all ingredients and toss to coat. Chill before serving to blend flavors. Serves approximately 6
* May substitute pre-shredded bagged coleslaw mix, from produce section of grocery store.
Mrs. Dash Raspberry Vinaigrette
1 teaspoon Mrs. Dash Lemon Pepper blend
1 tablespoon raspberry preserves
1 tablespoon vegetable oil
1 tablespoon rice vinegar
Mix together all ingredients. Toss with favorite salad ingredients.
Walnut Blueberry Spinach Salad
1/4 cup chopped or slivered nuts
2 cups fresh blue berries
8 cups fresh baby spinach
1/2 cup crumbled blue cheese
Vinaigrette of choice
Preheat oven to 350 degrees. Place nuts in a single layer in a pie plate. Bake 7-10 minutes or until toasted (check frequently to prevent burning). Cool.
Wash and gently pat dry blue berries and spinach leaves. Arrange fresh spinach on individual plates or in serving bowl. Sprinkle with crumbled blue cheese, berries, spinach and toasted nuts. Drizzle with dressing.
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