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The salad depends on what looks good in the grocery that day but I never put all ingredients together. I prepare all ingredients then put each in a separate bowl because some will not like all of the ingredients.
If I haven't specifically been told to bring a tossed lettuce salad, I"ll make a bell pepper slaw--you slice all different colors of peppers and a few carrots and stalks of celery really thin and toss with a dijon mustard/red wine vinegar dressing and fresh thyme.
Does anyone else think this is weird? If I'm invited to dinner, I don't usually ask what to bring, and according to etiquette, the host shouldn't ask you to bring anything.
Icebox Salad - leftovers taste even better than the first time!
1 can (15-1/4 ounces) whole kernel corn, drained
1 can (15-1/4 ounces) tiny peas, drained
1 can (14-1/2 ounces) cut green beans, drained
1 jar (4 ounces) diced pimientos, drained
1 cup finely chopped celery
1 medium onion, finely chopped
1 medium green pepper, finely chopped
1 cup sugar
1/2 cup cider vinegar
1/2 cup canola oil
1 teaspoon salt or celery salt
1/2 teaspoon pepper
Icebox Salad - leftovers taste even better than the first time!
1 can (15-1/4 ounces) whole kernel corn, drained
1 can (15-1/4 ounces) tiny peas, drained
1 can (14-1/2 ounces) cut green beans, drained
1 jar (4 ounces) diced pimientos, drained
1 cup finely chopped celery
1 medium onion, finely chopped
1 medium green pepper, finely chopped
1 cup sugar
1/2 cup cider vinegar
1/2 cup canola oil
1 teaspoon salt or celery salt
1/2 teaspoon pepper
The version I have does not include the pimientos or bell pepper and it calls for heating the dressing (sugar, vinegar, oil, salt and pepper) to a boil. I always make it a day in advance and serve it cold.
It is a favorite at our house and on the Thanksgiving menu each year
Does anyone else think this is weird? If I'm invited to dinner, I don't usually ask what to bring, and according to etiquette, the host shouldn't ask you to bring anything.
Yes.
Unless it's family or very close friends that feel like family.
Combine fresh corn shucked off the cob (thawed frozen, or canned if fresh not available) with grape tomatoes & avocado chunks & toss lightly with small amount of dressing. DawnMTL gave me this recipe right on this forum...thanks, Dawn!
The only thing I added was finely chopped red onion, & I try to use sweet white corn if available. I toss it with a splash each of balsamic vinegar, red wine vinegar, & extra-virgin olive oil, & a few grinds of black pepper. It's always gobbled up.
Whenever we're invited I offer to bring a dish. That's all family and friends. I wouldn't offer in other situation.
It depends on the season for me. In the fall I like to make a mixed greens, thinly sliced red pears, the (inevitable) bleu cheese and maple candied pecans.
Summer I like to bring sliced mozzarella, fresh tomatoes, basil and a balsamic reduction to compose just before serving. I even learned how to make a tomato "rose" to place in the center. Or a bowl of fresh cut fruit.
I also have a pasta everything-in-the-deli salad that travels well.
My kids laugh at it but in the spring I still make an old recipe from the Fifties with canned Royal Ann cherries, grapes, mandarin oranges, pineapple and slivered almonds with a cooked dressing that you blend into real whipped cream. They don't have to eat it. I can do that all by myself. You have to know your diners for this oldie but goodie.
Right now I wouldn't mind a big bowl of Petey C.'s salad!
Does anyone else think this is weird? If I'm invited to dinner, I don't usually ask what to bring, and according to etiquette, the host shouldn't ask you to bring anything.
It's just simply polite to ask what you can bring when someone invites you to dinner or any type of gathering.
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