It's wonderful to find a new "old" recipe for your in-season garden produce. This recipe found while shopping a used book sale at a local thrift store in Orem, Utah.
Corn Salad:
3 cups fresh cooked corn
1 large cucumber, peeled and sliced
3 green onions, sliced
2 small tomatoes, chopped
2 T Mayo
3 T Sour Cream
1 T cider vinegar
1/2 t salt
1/4 t dry mustard
1/2 t celery seed
Tomato Cups or Lettuce Leaves
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| Corn Salad Credit: "The Natural Nine" Cooking with Whole Grains Lorraine D. Tyler 1984 Magic Mill |
Layer vegetables in large salad bowl. Combine mayo and sour cream. Add remaining ingredients, blend well. Toss with vegetables, refrigerate until well chilled. Serve on lettuce leaves or in hollowed out tomato cups. Serves 4-6.
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| Fresh Brandywine - Chop it Up! |
Improvising Just a Little - Hmm, how about adding some Loveage!
Saving the Heirloom Tomato seeds too.
Back out to the garden.....
Super good and ready to chill.
The Loveage gave it a unique gourmet herb flavor, I used 2 small stalks and leaves.
Veggie credits: Corn and Cuke from Vineyard Gardens
I used a Utah's Own Wild Coyote Buttermilk Dressing because I don't have Mayo or Sour Cream.
:Home grown tomatoes,onion and loveage.
Last but not least: Feeding the compost bin.
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