This recipe comes straight out of The New Sonoma Cookbook. I love this cookbook. First off, its pretty. I know we’re not supposed to “judge a book by it’s cover,” but when it comes to cookbooks, that’s exactly what I do. I really love a cookbook with pictures of what I’m making, so I know what the end result will be! We really do eat with our eyes first, don’t we? Next, I love that it has a “Cook 1x, Eat 2x” feature where you can cook a little extra one night, then create a whole new meal with the leftovers another night. Who doesn’t need that? Want your own copy? You can reserve your copy by clicking on the book!
I picked the Confetti Summer Salad to feature today because it really showcases all the great produce that is in season right now. In fact, I had quite a few of these ingredients I could pick right out of my garden. Not a gardener? Everything should be readily available at either the Farmer’s Market or the grocers at the lowest prices you’ll find them all year. It’s a snap to make, and since you make it ahead, you’ll have it in the fridge ready to go when everything else you are cooking is ready!
Confetti Salad serves 8 as a side
4 medium ears fresh corn, or 2 C thawed frozen corn
4 baby zucchini, halved and thinly sliced
2 medium tomatoes, seeded and chopped
2 scallions, sliced
1 medium yellow pepper, seeded and chopped
1 medium red pepper, seeded and chopped
1/2 C bottled Italian salad dressing made with Olive Oil (I used Newman’s Own)
1/4 t cayenne pepper (optional)
1. If using fresh corn, cook ears of corn in a small amount of boiling water in a covered large saucepan for 4 minutes. Drain, rinse with cold water to cool. when cool enough to handle, cut corn from cobs. (you need about 2 cups)
2. In a large bowl, combine fresh cooked corn or thawed corn, zucchini, tomatoes, scallions, bell peppers, salad dressing, and if using, cayenne pepper. Cover and chill for 4 to 24 hours, stirring occasionally.
Easy, right? And trust me when I say it’s delicious! I’ve found the New Sonoma Cookbook features real food that is really easy to prepare. In fact, I’ll be making the Morroccan Chicken for dinner tonight – it goes in the crockpot!
Disclosure: I was given a copy of the New Sonoma Cookbook to review. While the recipe comes from the cookbook, the opinions are 100% mine.
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