Corn Salad

In our household this is known as Cornslaw. I made it the other day for a potluck and it was a huge hit, especially by Josh. He loved it. I'm planning on making it again this weekend for my twin nephews birthday bbq. Josh can hardly wait.

Ingredients

2 cups frozen corn, thawed

1 Granny Smith apples, peeled, cored and chopped

1 fennel bulb, quartered, cored, and thinly sliced

1/2 medium red onion, chopped

2 tablespoons chopped parsley leaves

1 teaspoon ground cumin

Kosher salt and freshly ground black pepper

2 tablespoons apple cider vinegar

1 tablespoon spicy brown mustard

1/4 cup canola oil

Directions

In a large serving bowl, toss together the corn, apples, fennel, and onion. Add the parsley and cumin and season with salt and pepper, to taste. In a small bowl, whisk together the vinegar, mustard, and oil. Add the dressing to the vegetables and toss well to coat.

This recipe is from Sandra Lee at the Food Network. 

What do you like to bring to a potluck?

Lemon Vinaigrette

I just want to start by saying thank you to everyone who reads this blog. I appreciate all of your comments and feedback and I love knowing that people are looking forward to the next recipe I post...even if it may take me weeks to do it. :) 

On my blogsite there is a place for others to submit their favorite recipes and I'm so excited to share the first submission I received! Thank you Evelyn for sharing this Lemon Vinaigrette recipe with us. "Here's one of my favorite, and very easy, dressing recipes. I've made it a number of times. The only thing I would recommend is make sure to add at least as much zest as it calls for - don't skimp. I personally love lemon, so maybe that's why I'm a fan!" 

Lemon Vinaigrette
Yield Makes 1/2 cup 

Ingredients
1 teaspoon Dijon mustard
1 1/2 teaspoons finely grated lemon zest
2 tablespoons plus 1 1/2 teaspoons freshly squeezed lemon juice
Coarse salt and freshly ground pepper
6 tablespoons extra-virgin olive oil

Directions
Combine mustard, lemon zest, and juice in a jar; season with salt and pepper. Add some of the oil, then cover and shake to combine. Continue adding more oil and shaking until all the oil is incorporated and mixture is thickened and uniform in color. Serve immediately.

Evelyn found this recipe at Martha Stewart.com. Thanks for sharing, Evelyn!

If you would also like to submit a recipe to Meals By Mel, click here. This form can also be found on the "Contributions" tab at the top of the page. Thanks!

Romaine Salad with Choice of Raspberry Vinaigrette or Creamy Italian Dressing

Bummer, I have no beautiful photo to accompany this recipe. I always love photos but I take very poor food images so sadly, you'll have to go without this time. But I'll make it up to you by giving you a delicious recipe for not one, but TWO homemade dressings and a simple salad to pair them with. The dressings make enough for multiple salads so save those old glass store-bought dressing bottles and reuse them to refrigerate your new favorite homemade dressing. :)

Romaine Salad with Choice of Raspberry Vinaigrette or Creamy Italian Dressing
Raspberry Vinaigrette:
3 tablespoons raspberry vinegar
1 shallot, quartered
1/8 teaspoon ground black pepper
1/2 teaspoon salt
1/2 teaspoon Dijon mustard
1 teaspoon dried thyme
3/4 cup extra-virgin olive oil

Creamy Italian Dressing:
3 tablespoons apple cider vinegar
1 garlic clove, lightly crushed with the side of a knife blade, and quartered
1/8 teaspoon ground black pepper
1/2 teaspoon salt
1 pinch crushed red pepper
2 tablespoons Parmesan
3/4 cup extra-virgin olive oil

Salad:
12 cups romaine lettuce soaked in salt water to remove grit, stiff spines removed, torn into bite sized pieces and dried with a salad spinner (from 2 or 3 heads romaine lettuce)
1 red onion, thinly sliced on a mandolin
1 Vidalia onion, thinly sliced on a mandoline
1 pint grape tomatoes, halved
1/3 cup grated Parmesan
1/4 cup fresh flat-leaf parsley leaves
1 small loaf French bread, sliced, toasted and cut into croutons

Directions
For the raspberry vinaigrette:
Add the vinegar to a blender, replace the lid, turn it on, and through the feed opening, add, 1 at a time, the shallot, black pepper, salt, mustard, and thyme. Then leaving the blender running, add the olive oil in a slow thin stream.

Wash and dry the blender to have it ready to prepare the other dressing.

For the creamy Italian dressing:
Add the vinegar to a blender, replace the lid, turn it on, and through the feed opening, add, 1 at a time, the garlic, black pepper, salt, red pepper, and Parmesan. Then leaving the blender running, add the olive oil in a slow thin stream.

For the salad, toss the lettuce, red onion, sweet onion, tomatoes, Parmesan, and parsley together in a large bowl. Top with croutons, and serve the dressings on the side.

This yummy salad recipe is courtesy of FoodNetwork.com.