One of the go-to condiments in our house is a really quick corn dressing–mayo, Southern Illinois honey, and Sazón– to spread on corn of the cob. Sometimes I also sprinkle either parmesan or a cheese like feta or cotija onto it once it is on the cob.
When I couldn’t decide what to put on my chef salad for lunch one day, it hit me. I could easily use the corn dressing on my salad. I added the juice of a lime to thin it a bit, and that was it.
I love it when I can have homeade things all set to go that pull double duty. I’ve been using the homeade salsa fresca in my salad for other meals as well. My lettuce was already washed, chopped, and ready to go in a bowl in the fridge. The longest it took me to do anything was tear some thinly slice ham and turkey into pieces. That’s only because I’m still dealing with the chemo-induced neuropathy. Otherwise, it was a pretty quick and tasty chef salad.
Here is the basic recipe:
Ingredients:
1 cup mayonnaise
1/4 cup honey
1 packet of Sazón
Directions:
Mix all ingredients together. Adjust the thickness by adding more mayonnaise or honey.
Optional:
Add the juice or zest of a lime for variation.
