Tonights Dinner

[Guest guest]

More from my Father's Day feast.

 

Here are the two salads I made. Came out great. The corn

salad was outstanding. Everyone loved it.

 

* Exported from MasterCook *

 

White Corn Salad

 

Recipe By : Cooking Light Annual 1994, Issue June

'94, p. 105

Serving Size : 3 Preparation Time :0:00

Categories : Corn Salads

 

Amount Measure Ingredient -- Preparation Method

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2 cups frozen shoepeg white corn --

thawed

3/4 cup tomato aspic -- chopped

1/2 cup cucumber -- chopped

2 tbsp green bell pepper -- chopped

3 tbsp white wine vinegar

1 tsp olive oil

1 tsp dijon mustard

1/4 tsp salt

1/8 tsp pepper

1 clove garlic -- minced

 

Combine first 4 ingredients in a bowl; toss. Combine

vinegar and next 5 ingredients in a jar. Cover; shake

vigorously. Pour over corn mixture; toss well. Yield: 3

servings (serving size: 1 cup)

 

 

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* Exported from MasterCook *

 

Potato Salad with Basil-Buttermilk

Dressing

 

Recipe By : Cooking Light Annual, May '94, p. 89

Serving Size : 14 Preparation Time :0:00

Categories : Low Fat Potatoes

Salads

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 1/3 cups fresh basil leaves -- lightly

packed

1 cup nonfat buttermilk

1/3 cup reduced fat mayonnaise -- or fat

free

3/4 tsp salt

1/4 tsp pepper

5 lb small red potatoes -- unpeeled

1 1/3 cups green onions -- sliced

 

Combine first 3 ingredients in container of an electric

blender (or use a hand blender). Process until basil is

finely chopped; pour mixture into a small bowl. Add salt

and pepper; stir well. Cover and chill.

 

Place potatoes in a large dutch oven. Cover with water,

and bring to a boil. Partially cover, reduce heat, and

simmer 25 minutes or until tender. Drain potatoes, and

let cool. Cut each potato in half crosswise; cut each

half in 4 wedges. Place potato wedges in a large bowl;

add basil mixture and green onions, tossing gently to

coat. Cover and chill.

 

Serving size: 1 cup.

 

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RisaG