Creamy Ranch Corn Salad Recipe 43

Steps:

• For the corn: Prepare a grill for medium-high heat.
• Brush the corn with olive oil and sprinkle with salt and pepper. Grill until cooked and browned, about 10 minutes. Set aside to cool.
• For the salad: Add the tomatoes, onions, pepper and jalapeno to a bowl. Pour over the olive oil and lime juice, sprinkle with a pinch salt and pepper and toss.
• Cut the corn off the cobs, leaving some in shards, then toss gently with the salad, keeping the shards intact. Sprinkle over the cilantro leaves and gently mix in.

Steps:

• Mix everything together and stick in fridge until ya get ready to serve.

Steps:

• Cook the pasta in boiling salted water according to package directions; drain and run under cold water to cool.
• Meanwhile, finely chop the garlic clove on a cutting board; sprinkle with salt. Using the blade of a chef's knife, press down onto garlic, smashing it to make a paste. Add the garlic paste to a large bowl with the sour cream, buttermilk, cider vinegar and scallion; season with salt and pepper. Whisk the dressing until smooth and reserve.
• Cut the kernels from the corn (breaking sheets of kernels into about 2-inch pieces, if desired). Add the corn, tomatoes, onion and arugula to bowl with dressing; gently toss to coat. Sprinkle with the bacon.
• Nutritional analysis per serving Calories 148; Total Fat 3g (Sat Fat 1.5g, Mono Fat 0.4g, Poly Fat 0.3g) ; Protein 6g; Carb 25g; Fiber 3g; Cholesterol 9.5mg; Sodium 159mg;

Steps:

• Mix all ingredients in a small bowl. Season with the basil or try other herbs. I like cumin, or you might try dill weed. Add salt and pepper to taste.
• Cover and refrigerate until ready to serve. Enjoy!

Steps:

• In a large bowl, combine the corn, tomatoes, avocado, peppers and onion. In a small bowl, whisk the dressing ingredients. Pour over salad; toss to coat. Cover and refrigerate for 30 minutes or until chilled.

Steps:

• Combine first 7 ingredients in a large bowl.
• For dressing:.
• Combine all 5 dressing ingredients in a small bowl. Stir until well combined. Makes approximately 2/3 cup dressing.
• Drizzle over salad and toss to coat.

Steps:

• Bring a large pot of salted water to a boil and cook the pasta according to the package instructions. Drain the pasta, then rinse it under cold water to cool completely; drain it well again.
• Meanwhile, reserve 2 tablespoons of the carrot for garnish. Put the remaining carrot in a large bowl and whisk in the mayonnaise, sour cream, chives, celery leaves, lemon juice, Worcestershire, onion powder, garlic, 1 teaspoon salt and 1/2 teaspoon pepper until combined. The dressing can be refrigerated, covered, up to 1 day.
• Add the pasta to the bowl with the dressing and toss to combine. To serve, top it with the Parmesan, reserved carrots and additional chives and season with pepper.

Steps:

• Combine all the veggies.
• Add the dressing, just enough to coat the vegetables well.
• Gently stir in the cheese and bacon.
• Refrigerate until serving.

Steps:

• Cook pasta in a large pot of salted water. When pasta is almost tender (about 2 minutes from done) add broccoli. Return to a boil and continue cooking until pasta is al dente and broccoli is crisp-tender. Drain and rinse with cold water. Drain again and return to pot; add bell pepper and chill while preparing dressing.
• Prepare dressing by combining all ingredients in a medium-sized bowl and stirring thoroughly. Taste and adjust seasonings.
• When salad is cool enough, add cheese cubes (you don't want them to melt) and dressing. Stir well to combine and transfer to a large bowl or casserole dish. Serve chilled.

Steps:

• Place the corn or peas on a plate and pat dry using paper towel/s then place in a bowl with onions, cucumbers and celery (DO NOT add in the tomatoes you will add them in just before serving) toss to combine.
• Mix all the dressing ingredients together until well combined.
• Pour over the veggies; mix well to combine.
• Season with black pepper and more salt if needed.
• Cover and chill for a few hours to blend the flavors.
• Just before serving add in the chopped tomatoes.

Steps:

• Toss lettuce with corn, tomatoes and peppers in large bowl; sprinkle with cheese.
• Add dressing just before serving; mix lightly.