CORN “CONFETTI” SALAD This corn salad is very colorful and uses 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 Dressing (pg. 10)
Mix together and chill. Perfect for picnics and potlucks.
TOMATO/CUCUMBER CHOP SALAD Combine at least three of the veggie ingredients with the dressing for a great summer side dish. This recipe works well when tomatoes and cucumbers are prolific in late summer.
1-2 stalks celery, chopped 2 or more tomatoes, chopped 1 cup cucumber, chopped 1/2 cup green pepper, chopped (optional) 1/2 cup onion, chopped (optional) 1/4 cup fresh parsley, chopped (optional) salt and pepper to taste
Mix the vegetables with 1/4-1/2 cup Marilyn’s French Dressing and salt to taste.
GREEN BEAN SALAD Awesome way to use an abundance of green beans
4 cups cut up green beans, cooked, drained and chilled 1/2 large red onion, sliced 10-12 cherry tomatoes, halved 1/2 - 1 cup Feta cheese (optional)
Mix these ingredients together with Marilyn’s Basic French Dressing below. Add 1/2 tsp. oregano, and extra black pepper, and Feta Cheese for a Greek Flair.
Lessons from the Refiner's Fire
by Pete Dunn Ed Note : While picking up grain at our Denver grain sale in April , customer Pete Dunn felt led of the Holy Spirit to give me the following paper, Lessons...
TOMATO/CUCUMBER CHOP SALAD