Sunday, January 24, 2010

Recipe: Confetti Salad

* I wish I had a pic of this that I could post, because it looks gorgeous when it's done.

So everyone that knows me well knows I love to cook. Always have. It's pretty much the only thing that I can say is a talent of mine. My favorite part of cooking isn't eating it. Actually, when I get finished cooking, the last thing I want to do is eat. I should cook more.My favorite part of cooking is feeding other people with it. If I could work, my dream job would be to cater.

I rarely go by a recipe, unless it is a rather complex recipe. I don't measure anything usually. This recipe is no different. It was come up with by love and the need for a cold dish during the holidays by my step dad's mom. She did well.

So without further hesitation: Confetti Salad

Start of with the most gigantonormous bowl you own. Seriously, think washtub.

The Essentials:

* A bag of Broccoli Woccoli- It's in the bagged up salad and slaw section at Wal-Mart. It's got Broccoli, Caulifour, and Baby Carrots.
* A can of Shoepeg corn. If you can't find it, get regular old white corn in the can, but shoepeg is better.
* Radishes. About 6-8 of them. More if you really like them.
* Onion- any kind will do, but purple ones are the best! About half a big one, or a whole little one.
* Ranch Dressing
* Mayo
* Black Pepper
* Dill
* Celery Salt
(NOTE- You can put real celery in this, and if you, don't put much, and don't use celery salt. You don't want the celery taste to take over, which it will if you use too much. Go easy on the celery salt too. . .seriously, like five grains.)

Extras that are tasty:
* Grape Tomatoes- cut into fourths.
* Bell Pepper- I prefer yellow, orange, or red; or any combination of the three. Just a little though, they can take over the flavor too. Green ones are too strong in my opinion.
* Cucumber- as much as you like.

- Cut everything up to about 1/2 inch. Think this way; you want to get a bite of everything, or at least a bunch of stuff in one bite. Yes it takes forever, but this makes a crap load of salad, you'll eat it for days.
- Toss the veggies up to where everything is mixed up.
- Add in black pepper, celery salt, and dill.
- Start adding in a big tablespoon sized blob of mayo, and big ol' blob of ranch. Stir and repeat until every morsel is covered in creamy goodness.

This salad looks as beautiful as it tastes, and it goes with EVERYTHING. I even like it with Spaghetti. I know, weird. My favorite way to eat it is by itself with saltine crackers. It's a wonderful break from your regular tossed green salad.

When I'm dieting I make this a lot. I know, you're thinking, "Yeah, Ames, mayo and ranch, the weight will be falling off". Listen a minute. . .instead of 1/2 ranch, 1/2 mayo; use 3/4 fat free ranch and 1/4 mayo. It's still just as delicious.

This is SO good with grilled/bbq-ed stuff. Make it for your next picnic.

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