The recipes below are excerpted from
Ebook by Marilyn Moll
Buy Now for $9.97
CONFETTI CORN SALAD
This colorful salad can use canned, frozen, or leftover corn-on-the-cob. Use whatever veggies you have, don't worry if you don't have everything on hand.
2 Cups corn (thawed/cooked)
1/3 Cup diced green pepper
1/3 Cup diced red pepper
1/3 Cup diced celery
1/3 Cup diced red onion
1/2 Cup cilantro, chopped (I measure the cilantro before chopping)
1/2 tsp. cumin
1/2 Cup Ranch Type Salad Dressing
Mix together, and chill. Perfect for picnics and potlucks
BROCCOLI SALAD
This is really a family favorite. Broccoli is very high in calcium, and anticancer agents.
1 Large bunch broccoli, cut into small florets and slice peeled stalks into 1/4" slices and blanch*
1/2 Cup chopped red pepper
3 slices crisp bacon, chopped (bacon substitutes ok)
1/2 Cup diagonally sliced celery
1/2 Red onion sliced thinly and separated into individual rounds
1/4 Cup Parmesan Cheese, shredded
Ranch Dressing
*Blanching the broccoli softens it a bit and brightens the color. This is optional. To blanch broccoli, bring the cut pieces to a boil, covered with 1/2 Cup water for one minute, drain, and cool in a colander. Dry the broccoli with paper towel or kitchen towel.
Combine prepared vegetables, cheese and dressing. Chill. Delicious!
CHICKEN SALAD
(Serve this Chicken salad over chilled garden greens such as spinach, leaf lettuce or Romaine.)
2 Cups diced chicken pieces
1/2 Cup red grapes, halved
1/2 Cup almonds, soak in water for a few hours for a softer, more chewable and digestible nut
1/2 Cup diagonally sliced celery
1/3 Cup raw sunflower seeds
1/2 Cup chopped red onion
1 tsp. dill weed, optional
1/3 Cup Mayonnaise
1/3 Cup light sour cream or plain yogurt
Combine salad ingredients; double amounts for a larger crowd. Add mayonnaise to taste.
This salad is VERY easy to put together. Be creative and use what you have!!!
