Number Nine Ensalada

My husband made this salad for the family dinner on Sunday.  (We were in charge of salad and took two different kinds instead of the typical lettuce salad to spice things up!)  I got this recipe from the cookbook "Worldwide Ward Cookbook".  There was a story attached to the recipe, so I'll share that with you.

"My husband, Chuck, and I are serving in the South America South Area office as humanitarian service missionaries.  I discovered this wonderful salad at one of our favorite restaurants near the area office where we serve.  I call this salad "Number Nine Ensalada" because it is number nine on the menu!  I now make it often as a main dish and serve it with bread of crackers for a light dinner.  It is delicious and can be adjusted to any individualized combination of ingredients."

It really is delicious and quite healthy!  Enjoy!

NUMBER NINE ENSALADA

2 avocados, diced*

1/4 c lemon juice to taste

1-1/2 c mozzarella cheese, cubed (we actually used pepper jack and cheddar)

1/3 c oil to taste

2 tomatoes, chopped

1/2 c black olives, sliced

1 16-oz can corn, drained

2 green onions, chopped (you can use the white and green of it)

salt and pepper to taste

Toss the diced avocado in a bowl with the lemon juice to keep the avocado from turning dark.  Toss the cubed cheese in a bowl with the oil to keep the cubes separated.  Combine remaining ingredients and enjoy.

*How to dice an avocado: see this video.

To remove the pit, gently poke it with your knife and twist - again, gently.  It should pop right out!

Definition:

dice: to cut into small cubes

"to taste": this means you get to choose how much really goes in - as little or as much as you'd like!

Broccoli-Raisin Salad

Who creates a blog for school? I do.  

This is a salad I made over the weekend for a family dinner.  I actually got the recipe from my SFL 100 Food Prep class at BYU.  It's mighty yummy - even my husband liked it! (Now that's saying something!)

BROCCOLI-RAISIN SALAD

Serves 6

1/2 large head of broccoli, washed and trimmed

1/4 c chopped onion

1/4 c raisins

1/4 c chopped pecans or walnuts

1/4 lb bacon, fried crisp and crumbled (I actually used pre-bottled fresh bacon bits and crunchy bacon bits)

1/4 c & 2 T low-fat mayonnaise

1 T vinegar

1/4 c sugar

1. Cut broccoli into small florets, peel the stem and cut into 1/2" pieces

2. Combine broccoli, onions, raisins, nuts (optional), and bacon (optional)

3. In a small separate bowl, make dressing of mayonnaise, vinegar, and sugar

4. Pour dressing over salad

5. Refrigerate until ready to serve

6. Toss before serving

7. This can be made ahead of time and refrigerated for hours, even overnight