Thursday, July 30, 2009


Smoky ham and corn salad (recipe in the comments)
Local canteloupe

Hot tea
Custard puffs (Thank you DiCamillo!)
This recipe came in a list of recipes for meals that required no cooking, perfect for hot summer days. Today wasn't really that hot, but it was warm and the salad made use of some of the earliest local corn here in Western New York. We all loved it and LOVED how easy it was to make, but the final menu was a bit thin on substance. I think we'll serve it with bread next time. BUT I know there will be a next time, because it was so good.

Prep Notes
Difficulty: Super easy
Chopping: Tomato, corn, ham, melon
Time: 15 minutes
Make ahead: You could make the dressing and chop everything, but I would toss last minute.

J: "Truly an excellent dinner salad."
M: "Exquisite summer salad."

1 comment:

J said...

Smoky Ham & Corn Salad – Eating Well
Serves 3

⅓ cup low-fat sour cream
2 T distilled white vinegar
1 t paprika
¼ teaspoon salt, plus more to taste
Pepper, to taste
5 oz box mixed salad greens
1 medium tomato, diced
2 large ears corn, kernels removed
1 cup croutons, preferably whole-grain (Wegman’s brand is good)
6-7 oz diced ham

Whisk sour cream, vinegar, paprika and salt in a large bowl. Add salad greens, tomato, corn, croutons and ham; toss to coat.