DINNER 274: Sunday, October 1, 2006
A wonderfully quiet evening tonight. Wendy & I had to go to her hospital, where she had to perform an emergency surgery, which I observed. We then took a walk around Winton Woods Park. The weather today was so perfect… The change of season from summer to fall is something that Ohio does well, just like the transition from spring to summer.
After dinner, we came home to watch the disappointing Bengals on our not-disappointing High Def television while we ate dinner.Â I had cheese French Bread pizzaÂ and some corn & tomato salad with cilantro dressing that I made (recipe is below the fold).
Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â -= Exported from BigOven =-
Â Â Â Â Â Â Â Â Â Â Â Â Corn and Tomato Salad with Cilantro Dressing
Serving Size: 6
Categories: Summer, Spring, Picnics, Bon Appetit Magazine, Easy, Salads
-= Ingredients =-
~~ SALAD: ~~
3 cups fresh corn kernels ; (cut from about 6 small ears of corn)
5 medium tomatoes ; halved, seeded, chopped
2/3 cup Red onion ; finely chopped
~~ DRESSING: ~~
1/4 cup olive oil
1/4 cup fresh cilantro ; chopped
2 tablespoons Fresh mint ; chopped
2 tablespoons white wine vinegar
1 tablespoon fresh lime juice
2 teaspoons Golden brown sugar ; packed
1 each garlic clove
to taste Salt & pepper
-= Instructions =-
Combine salad ingredients together in a large bowl. In blender, purÃ©e all dressing ingredients until smooth.
Just before serving, pour dressing over corn mixture and toss.
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