Friday, July 4, 2014

Eat This...Not That

I've got a new recipe to post. This would make a terrific side dish instead of mayo-laden potato or macaroni salad. I believe I got it from the Runner's World web page.
It's so versatile you can change up the amounts according to what you have.
I'll call it Corn Salad:

I boiled 3 ears of corn, then I popped them on the grill to give them more depth of flavor.
You can see I like to grill veggies.

I diced into bite size pieces, 2 large tomatoes.

Topped with feta cheese.

Get yourself some fresh basil. 

I actually roll the leaves up together and use my kitchen shears to cut them into pieces. 

Ah, such pretty colors!
I cut the corn kernels off the cob, added them to the bowl and added a little extra virgin olive oil to combine. 

Eat at room temp or refrigerated. Delicious the next day as well.


  1. Beautiful color contrast. I use my kitchen scissors to cut up basil when I freeze it. Much easier than a knife.

    Nature gives us many color combinations for quilts! :)

  2. This looks delicious! I am a huge fan of roasted cauliflower. Today, instead of burgers, the girls are having grilled veggie sandwiches with fresh mozzarella on ciabatta rolls! The guys will stick with burgers and hot dogs. Although one of my grandsons wants a turkey, feta, spinach burger!! Baby

  3. That salad looks amazing! Grilling veggies does give such great flavor...I've been oven roasting them mostly, but need to start doing them on the grill - thanks for the reminder to do that!

  4. This looks so fresh and delicious! You didn t add the cauliflower? I *love* cauliflower,lol.



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