There are a million salads and this is another one…..might I add, a great one? I just did.
- 2 English cumbers, unpeeled and sliced thin
- 1 1/2 cups fresh corn kernals (off the cobb)
- 2 3/4 cups sugar snap peas
- 10 radishes, sliced thin
- 2 tbsp. freshly squeezed lime juice
- 2 tbsp. olive oil
- pinh of salt and pepper
- 2 firm-ripe avocados, halved and cut in wedges
Combine the cucumbers, corn, peas and radishes in a bowl. Drizzle the lime juice and oil over the bowl and toss to combine.
Gently fold in the avocadoes and serve right away.
YUM!
Spring Greens With White Balsamic Vinaigrette
Another dish to add to the holiday Buffet is this simple salad. The vinaigrette is from Chef Jeremy Schorb from The Boathouse in White Rock, B.C. The salad ingredients are mine.
- 1 cup olive oil
- 1/2 cup white balsamic vinegar
- 1 tsp. honey
- 1 tsp. Dijon mustard
- pinch of salt and pepper
In a bowl, whisk the mustard, honey and balsamic vinegar together until well mixed. Now SLOWLY pour the oil in, whisking vigorously until emulsified. Season with salt and pepper.
- 3 tbsp. fresh pea sprouts
- 12 cups mixed torn spring greens,
- 1 cup shelled, fresh garden peas, blanched and chilled
- 1/2 cup fresh washed blueberries
- Gently toss these ingredients together in your prettiest large bowl and just before serving, drizzle the dessing over and, again, gently toss.
Place on the table with the rest of the goodies.
Italian Rice and Garden Peas
This is a great side dish, Italian style.
- 6 tbsp. butter
- 1/3 cup finely chopped onion
- 2 tbsp. finely chopped parsley
- 1 cup regular white rice
- 1 1/2 cups shelled garden peas
- pinch of salt
- 3 tbsp. Asiago cheese
In 4 tbsp. butter in a heavy saucepan, saute the onion and parsley for 5 minutes. Add the rice, saute, stirring occasionally for 5 minutes.
Add 2 cups water and bring to a boil. Reduce the heat and simmer, covered for 14 minutes (until liquid is absorbed and NO STIRRING).
Cook the peas in boiling water for 12-15 minutes (until just tender). Drain well.
Stir the peas, salt and butter into the rice. Turn into a serving dish and everyone’s eyes will pop. Oh yeah, I almost forgot, sprinkle the cheese over the top.
YUM!