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Full Online Book HomeLearning KitchenSalads And Dressings - Corn And Pea Salad
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Salads And Dressings - Corn And Pea Salad Post by :sohnee_pandit Category :Learning Kitchen Author :Unknown Date :March 2012 Read :685

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Salads And Dressings - Corn And Pea Salad

1 can white shoe peg corn, drained
1 can whole kernel corn, drained
1 cup shelled peas, raw (or thawed frozen ones)
1/2 cup chopped onion
1/2 cup chopped celery
1/2 cup chopped bell pepper
1 (2 oz.) jar diced pimentos (optional)
1/2 cup sugar
1/2 cup white (wine or cider) vinegar

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1 head iceberg lettuce, torn in bite sized pieces. 1 med. red bell pepper, chopped 1 med. yellow bell pepper, chopped 2-3 green onions, chopped 1 small can of rice noodles (in oriental section of grocery store) 4 oz. sunflower seeds 4 oz. sugared almonds (see recipe below) Sugared Almonds: 2 T margarine 1/4 cup granulated sugar 4 oz. sliced almonds Dressing: 1/4 cup vegetable or canola oil 2 T. brown sugar 3 T. rice vinegar (can be found in oriental section of grocery store)For almonds: Melt butter in small pan over med. heat. Add sugar and
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1 cup bulgar1 garlic clove minced1 cup boiling water1/4 cup olive oil1 medium red apple, chopped1/2 cup golden raisins2 tablespoons fresh lemon juice1 (15.15 oz.) can whole kernel corn, drained4 plum (Roma) tomatoes, chopped4 scallions or green onions with tops, thinly sliced1/2 cup finely chopped fresh basil1/4 teaspoon salt1/4 teaspoon pepperIn large bowl, combine bulgar, garlic, water and oil; mix well with fork. Let stand 30 minutes. In medium bowl, combine apple, raisins and lemon juice; mix well.Fluff bulgar with fork. Add apple mixture and remaining ingredients; mix well. If desired, line serving bowl with kale or
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