SUMMER CORN SALAD
Steps:
- Preheat a grill.
- Shuck the corn and cut the endive heads in half lengthwise. Add the corn and endive to a baking sheet or cutting board, drizzle with olive oil and sprinkle with salt and pepper, to taste. Add the corn and endive to the grill and cook until lightly charred on all sides, about 3 minutes for the endive and 5 minutes for the corn.
- Meanwhile, in a medium serving bowl, combine all the remaining ingredients.
- Once cooked, remove the corn and endive from the grill. Slice the endive crosswise into 1/4-inch pieces and add to the bowl. Cut the kernels off the cobs and discard the cobs. Add the kernels to the bowl and stir to combine. Taste for seasoning and adjust, if needed. Serve warm or room temperature.
SUNNY'S QUICK HAM AND EGG SALAD
Provided by Sunny Anderson
Time 55m
Yield 2 cups or 4 sandwiches
Number Of Ingredients 13
Steps:
- For the salad: Add the mayonnaise, red onion, mustard, sriracha seasoning, cherry peppers, scallions and a few grinds of black pepper to a large bowl and fold together. Add the eggs and fold gently, then add the ham and fold in. Refrigerate for at least 30 minutes before serving.
- For sandwiches: Make sandwiches on white toast with egg salad, lettuce, tomato and onion.
QUICK CORN SALAD
This sensational salad is a delight to serve because you can make it ahead and it's an easy way to put garden bounty to good use. With colorful ingredients like corn, tomato and green pepper, it's also pretty in the bowl and on your plate. -Rita Reifenstein, Evans City, Pennsylvania
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 8 servings.
Number Of Ingredients 6
Steps:
- In a large salad bowl, combine vegetables; stir in dressing. Cover and refrigerate until serving.
Nutrition Facts : Calories 64 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 93mg sodium, Carbohydrate 15g carbohydrate (0 sugars, Fiber 0 fiber), Protein 2g protein. Diabetic Exchanges
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