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| Fresh corn and sun dried tomato salad and Garden Orzo Salad |
Fresh Corn and Sun Dried Tomato Salad
6 ears fresh yellow corn
1 1/2 cups sun dried tomatoes chopped (can add more if you desire)
1 bunch chives, chopped
Sea Salt
pepper
1/4 cup mayo (might not need this much, you want just enough to lightly coat)
juice of 1/2 lemon
Put on your favorite Hot Mama Apron (did you know we have added pockets to all of our aprons?)
Boil corn until desired tenderness is reached.
Using a sharp knife, slice corn from cob and place corn into a bowl.
Add chopped sun dried tomatoes, chives, and salt and pepper to taste.
Mix in Mayo 1 tablespoon at a time, just enough to barely coat the corn. You do not want it to look like there is Mayo in this salad.
Squeeze juice from 1/2 lemon over salad, mix well and refrigerate at least two hours before serving.
Serve in a bowl or over a bed of lettuce.
Garden Orzo Salad
If you have a garden you will love making this salad! We had so much fun gathering ingredients from our backyard.
6 ounces sugar snap peas, trimmed, cut in half
2 2/3 cup orzo pasta (about 21 ounces)
1 1/4 cup cubed, seeded, tomatoes
3/4 cup cubed seeded peeled cucumber
1/2 cup chopped green onions
1/4 cup chopped fresh parsley
1/4 cup chopped fresh mint
2 teaspoons finely chopped lemon peel
Dressing:
1/4 cup fresh lemon juice
2 teaspoons finely chopped lemon peel
1 teaspoon minced garlic
3/4 cup olive oil
Grab your favorite Hot Mama Apron (we think the new FULL MAMA would be perfect with this recipe)
Cook Orzo according to package instructions, drain and rinse with cold water.
Add remaining ingredients and toss.
For Dressing:
Combine lemon juice, lemon peel, and garlic in medium bowl. Gradually whisk in olive oil. Season to taste with salt and pepper. Pour half of dressing over salad; toss to coat. Refrigerate for at least 2 hours. When ready to serve, toss salad with enough remaining dressing to coat generously. Serve in a bowl or over a bed of lettuce.
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