Corn, Tomato, and Scallion Salad

My mom makes this every now and then and I just love it! Its from epicurious.com and I like it hot or cold.

4 ears fresh corn, shucked
2 tablespoons extra-virgin olive oil
2 garlic cloves, minced
1 1/2 tablespoons balsamic vinegar
1 lb cherry tomatoes, halved
1/2 cup coarsely chopped scallion greens

Takes about twenty minutes to make.

Cut corn kernels from ears, discarding cobs. Heat oil in a large heavy skillet over moderately high heat until hot but not smoking, then saute corn with salt and pepper to taste, stirring, until tender, about 4 minutes.

Add garlic and saute, stirring 1 minute. Add vinegar and cook, stirring, until most is evaporated, about 1 minute. Add tomatoes and cook, gently stirring for another minute.

Remove skillet from heat and stir in scallions. Transfer onto a cool plate.

You can also make this a day ahead and have it chilled. Yum- Brianne

Broccoli Salad

Since Sarah posted her yummy party pasta salad, I decided to post another salad that I have enjoyed at similar get togethers. My aunt is usually the host of all our family parties and showers and she always makes these same two salads and I LOVE them both. I am sure you all have had this one in some form or another, but I thought it would be nice to have 2 recipes handy, that have been tried and tested, for such occasions. Enjoy!

2 pounds broccoli, chopped (take stems off)

1 1/2 lbs. bacon, cooked and crumbled

1 1/2 cups mozerella cheese, grated

1/4-1/2 cup chopped red onion

1 1/2 cups frozen peas, thawed

1 cup sunflower seeds (not salted)

*Add all ingredients together and then mix in dressing. Top with sunflower seeds.

Dressing

1 cup mayo

1/3 cup white sugar

2 Tbsp. vinegar

*mix together and let set in fridge for 20-30 minutes.

Cafe Rio Salad Dressing

Kelly put a recipe for Cafe Rio Pork and Rice. I found a dressing for the Cafe Rio salad. I made it last night and wow it was amazing. It tastes just like the dressing. It makes a lot so you will have left over for other salad too!

CILANTRO RANCH

1 packet TRADITIONAL Hidden Valley Ranch mix (not BUTTERMILK)
1 c. mayonnaise
1 c. buttermilk
2 tomatillos, remove husk, diced
1/2 bunch of fresh cilantro
1 clove garlic
juice of 1 lime
1 jalepeno (we like it SPICY so we kept the seeds in it, if you like it mild, just remove the seeds)

Mix all ingredients together in the blender. That's it!

I found this recipe on another blog.