|Refreshing Corn and Fennel Salad|
|Bright and Colorful!|
Corn and Fennel Salad
Adapted from Food Network's Money Saving Meals With Sandra Lee
2 cups frozen corn, thawed. (fresh corn, cooled, would be even better)
1 Granny smith apple, cored and chopped
1 fennel bulb, quarted, cored, and thinly sliced
1/2 medium onion, chopped
3 tablespoons cilantro, chopped
1 teaspoon ground cumin
Salt and pepper to taste
1 tablespoon apple cider vinegar
1 tablespoon spicy brown mustard
1/2 cup olive oil
1) In a large serving bowl combine corn, granny smith apple, chopped fennel, chopped onion, and cilantro. Mix together.
2) In a small bowl mix cumin, salt and pepper, vinegar and mustard. Whisk the olive oil in slowly so the vinaigrette doesn't separate.
3) Add the vinaigrette to the salad; coat the salad. Best if chilled for a half hour before serving to allow the flavors to marinate the salad.
4) Garnish with a few sprigs of cilantro right before serving.
|It's So Attractive in this Lovely Glass Bowl!|