Recipes

Rhonda's Fiesta Salad & Dressing

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Directions

Here is a salad recipe Rhonda first demonstrated in her Culinary Class back in 2005 and has been a favorite since, especially for a 4th of July picnic.

2 cups fresh-off-the-cob corn kernels

1/4 cup fresh parsley (chopped)

1/4 cup fresh cilantro (chopped)

1 cup scallions (chopped)

1 red bell pepper (chopped)

1 orange or yellow bell pepper (chopped)

2 ribs celery (chopped)

1 handful of cherry tomatoes (cut in half)

Place all ingredients in a bowl and mix well with Fiesta Dressing below:

1/4 cup lemon juice

1/4 cup extra virgin olive oil

1 garlic clove (peeled and chopped fine)

1/4 teaspoon cumin

1/4 teaspoon Italian seasoning

3 dehydrated apricots (soaked) OR (1 tablespoon fruit sweetened apricot jam)

Celtic Sea salt (to taste)

Pinch of Cayenne pepper (Optional)

Place all ingredients in blender and process until creamy and pour over Salad

*ORGANIC INGREDIENTS ARE ALWAYS RECOMMENDED.

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