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:
1 cup mayonnaise
1/4 cup honey
1 packet of Sazón
Mix all ingredients together. Adjust the thickness by adding more mayonnaise or honey.
Add the juice or zest of a lime for variation.
I had the freedom to experiment a bit on the 4th of July with some of the recipe trends I’ve seen floating around social media lately. A couple of these ideas that have sounded good to my family are the pasta salad with dill pickles and the one with ceasar salad. Since I didn’t have everything to make either complete recipe, I combined elements and used what I already had. I think the result was pretty tasty.
1 pound of cooked pasta, such as elbow macaroni or shells
1 bottle of ceasar salad dressing
1 cup of dill pickle juice
1 cup of chopped dill pickles
1 small chopped red onion
1 teaspoon kosher salt or sea salt
1 teaspoon ground black pepper
Add the warm, drained cooked pasta to the pickle juice and allow to soak approximately 10 minutes before stirring in the ceasar dressing. Add salt, pepper, onion, and dill pickle pieces. Blend together carefully and refrigerate before serving.
Optional: add freshly grated parmesan cheese and/or olives.
I have been craving cucumbers since I watched Katie Lee make a yummy cucumber salad (I know it is yummy because I made a version of it at home…) on “The Kitchen” last weekend. So, I packed a cucumber with my salad fixings for my lunch yesterday. Unfortunately, I forgot my lettuce. This actually turned out to be a good thing.
I decided to use the cucumber as the base of my salad instead of lettuce. After peeling the skin, I cut it lengthwise into quarters and then cut those quarters into smaller bite sized pieces.
Chopped sundried tomatoes, olives, palmitos (hearts of palm,) shredded mozzarella, shaved turkey breast, and some pepitos were added to the cucumbers. A bit of sea salt, pepper, and Caesar dressing (because that’s what was handy…) topped off the creation. I did manage to wait long enough to eat it to snap a photo.
It shouldn’t be too much longer before Southern Illinois cucumbers are ripe. I can’t wait to try it again with some local produce and perhaps a homemade vinegrette.