Corn Salad

Last Sunday when dad was busy baking up a storm.  We needed something to go with our dinner.  Dad had requested  "burgers and dogs".   It was going to be a warm day and I needed salads that I could make quick. I would not be granted lots of time or space in the kitchen .....the kitchen on Sunday belongs to dad.

  I chose Sugar snap Pea, Corn, and Bacon Salad and Green Bean & Smoked Mozzarella Salad.  I got these recipes from the do-ahead-Diva.  Everyone liked both of them so I will share them with you.

Sugar Snap Pea, Corn, and Bacon Salad.
Salad
1/4 cup ( 1/2 stick ) butter
1 cup finely chopped onion
1 1/2 pounds sugar snap peas
4 cups fresh or defrosted frozen corn kernels
Sweet Mustard Vinaigrette
3/4 cup vegetable oil
1/2 cup rice vinegar
3 tablespoons firmly packed brown sugar
2 tablespoons Dijon mustard
1 teaspoon salt
1 teaspoon freshly ground black pepper

12 strips bacon, cooked until crisp, drained on paper towels, and crumbled
1/4 cup snipped fresh chives

To make the salad, in a large skillet over med heat, melt the butter.  Cook the onion, stirring until it begins to caramelize, 10 to 15 minutes.

Add the peas and cook for another 2 minutes, tossing the peas in the butter-onion mixture.  Transfer the mixture to large salad bowl and let the peas cool.

Add the corn to the bowl and stir to blend.

To make the vinaigrette, in a medium size bowl, whisk together the vinaigrette ingredients until thickened.  Pour over the salad and toss to blend well.
At this point you can cover for 4 hours or overnight
Remove from the refrigerator 30 minutes before serving and toss with the bacon chives.

Green Bean and Smoked Mozzarella Salad

Rosemary Balsamic Vinaigrette

1 1/2 cups olive oil

3/4 cup balsamic vinegar

2 Tablespoons chopped fresh rosemary

2 cloves garlic, minced

1 teaspoon salt

1/2 teaspoon freshly ground black pepper

Salad

2 pounds green beans, ends trimmed and cut into 1-inch pieces

1/2 teaspoon salt

1/2 teaspoon freshly gound black pepper

6 scallions chopped

1 1/2 cups smoked mozzarella cheese cut into matchsticks

1 cup pine nuts, toasted ( I omitted these)

1/4 cup chopped fresh Italian parsley

Whisk together the vinaigrette

This step you can do up to 5 days ahead.  Bring to room temperature before using.

To begin the salad, cook the green beans in boiling water until crisp-tender, about 7 to 10 minutes.  Drain and cool.

In a large salad bowl, combine the beans, salt, pepper, scallions, and cheese, tossing together until blended.

When ready to serve, pour dressing over the beans and toss to coat.  Add half the pine nuts and toss again.  Serve garnished with the remaining pine nuts and the parsley.

I don't have a picture of this salad but it was really good!!!!!

Enjoy