Broccoli Rainbow Salad
This is an excellent summer salad. It is very fresh and light. Perfect for a summer
barbecue, or a picnic.
1 head broccoli, cut into bite sized pieces
1 package frozen peas
4 ears fresh corn, or one package frozen corn
about ten mini sweet bell peppers
1 c. vinaigrette, or Italian dressing
1 c. mayonnaise
½ c. parmesan cheese
½ tsp. salt
If you can get fresh sweet corn, it is by far the best, but frozen corn will do as well. If you use fresh corn, cut it off of the cob after you boil it. You can run it under cool water beforehand to make it comfortable to handle. The peas only need to boil for a very short time. Two minutes should do it. Then run them under cold water and let them drain. Steam the broccoli for about two minutes, or just until it begins to turn bright green. Then rinse it under cold water and let it drain as well.
Dice all of your peppers after rinsing them. In a small bowl mix one cup Italian dressing or vinaigrette with the salt, mayonnaise, and parmesan. When it is well combined you can add all of the vegetables to a large bowl, pour the dressing mix over the top and gently toss until well combined.
Today I tried out a new dressing. It’s called Simply Dressed Light Roasted Tomato, and it’s made by Marzetti. It was a delicious addition to this salad.
Little Luni Ratings:
Joelle: 10 out of 10
Cyrus: 10 out of 10
Aurora: Still refuses to eat salad.