Composed california corn salad
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Composed california corn salad
  California    Corn    Salad  
Last updated 6/12/2012 1:17:29 AM. Recipe ID 47898. Report a problem with this recipe.
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      Title: Composed california corn salad
 Categories: Salads
      Yield: 6 Servings
 
      2    Ears corn (or more)
      1    Small red bell pepper *
      1    Small green bell pepper*
      2    Small yellow squash,sliced
      2    Sm zucchini, sliced diag.
      2    Small Japanese eggplants*
      4    Basil leaves; chopped
      1    Bunch arugula **
      1    Bunch red leaf lettuce ***
    1/2 c  Rice wine vinegar
    1/2 c  Walnut or olive oil
           Salt, pepper
 
  Note: In lieu of parboiling, the vegetables can be sauteed in olive
  oil until tender-crisp, if desired. *Note: Bell peppers and eggplant
  should be cut in strips. (Eggplant is optional.) **Bibb lettuce may
  be used instead of arugula. ***Red leaf lettuce should be sliced. Cut
  corn kernels from cobs into bowl. Set aside. Bring 2 quarts salted
  water to rolling boil. Drop pepper strips into boiling water. Parboil
  1 minute or until color heightens. Remove peppers with slotted spoon
  and drain. Refresh in bowl of cold water. Set aside. Add yellow
  squash, zucchini and eggplants to boiling water. Parboil 2 minutes.
  Remove with slotted spoon and drain. Set aside. Toss basil with
  arugula and red leaf lettuce. Arrange greens on large, shallow
  platter or tray. In large bowl stir to combine vinegar, walnut oil
  and salt and pepper to taste. Add corn kernels to dressing, toss and
  drain, reserving dressing. Arrange kernels in spoke pattern to
  resemble sun rays over greens, mounding some in center. Separately
  add peppers, squash, zucchini and eggplant to dressing, tossing
  lightly. Arrange red, green and yellow vegetables in sections between
  corn kernel spokes. Pour any remaining dressing over salad. Makes 6
  to 8 servings
  




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Recipe ID 47898 (Apr 03, 2005)

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