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Full Online Book HomeLearning KitchenSalads And Dressings - Vegetable - Corn, Zucchini, Onion Summer Salad
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Salads And Dressings - Vegetable -  Corn, Zucchini, Onion Summer Salad Post by :chuckbutt Category :Learning Kitchen Author :Unknown Date :March 2012 Read :1692

Click below to download : Salads And Dressings - Vegetable - Corn, Zucchini, Onion Summer Salad (Format : PDF)

Salads And Dressings - Vegetable - Corn, Zucchini, Onion Summer Salad

1 sweet onion such as Maui, Walla Walla, Vadalia diced.
2 medium raw zucchini diced.
1 can sweet Mexican corn or 2 ears cooked fresh corn off the cob
1 1/2 tsp fresh or dried Thyme
salt & pepper


Dice onion and place in microwave safe dish. Microwave 1-2 minutes until soft.
Dice zucchini to same size of onion place in the same microwave safe dish, mix into partially cooked onion mixture and microwave 3-4 minutes until tender crisp. Stir in can of Mexican corn or precooked off the cob corn. Stir in thyme , salt & pepper to taste.
Microwave 1 minute until warmed. Serve hot with a little dab of butter or chill and serve later.
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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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2 3/4 cup fresh or frozen corn kernels, cooked 1 pint basket cherry tomatoes 4 stalks celery, chopped 1/2 red onion, chopped 2 1/2 oz. packages Arugula 2 Tbl. Balsamic vinegar 1/3 cup olive oil 4 oz. crumbled blue cheese, divided Combine first 5 ingredients in a salad bowl. Place vinegar in small bowl; gradually mix in olive oil. Add 3/4 cup blue cheese. Pour dressing over salad and mix well. Garnish with remaining 1/4 cup blue cheese. Can be prepared 4 hours ahead. Cover and chill.
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