Friday, October 21, 2011

Easy Autumn Salad

It's turned cool in S. California. Again. October weather is typically up and down. Right now it's down. I so love the cold nights and sunny, breezy days. Now you realize that when I say the word "cold" I'm not referring to my part of the world as being like N. Idaho or MN, where I grew up. What I mean is "cold" for us. And with that cold comes the changing of the leaves. Finally. I'll have to head up to the mountains to see a lot of trees changing colors but for right now, those around town suffice.

Oddly enough, when autumn shows up, my nature is to head toward home made soups and hot out of the oven cornbread or rolls or biscuits an inch high slathered with all good things. Today I decided to be different. I made a cold vegetable salad I found in a magazine, so I tweaked it to suit my own palette by adding some heat and it turned out so good I just have to share it with you. Try it and let me know what you think. I served it with my knock-off version of Marie Callendar's portobello hamburger. The recipe for that is at "Ah, Bella, How I Love Thee."


Into a small bowl put:

1 tsp. Buttermilk Ranch Dressing Mix
1/2 tsp. dill weed
1 tsp. water

Stir together and let it stand for five minutes.

In another small bowl mix together:

2 Tbs. vegan mayonaisse
2 Tbs. soy buttermilk (I made my own by mixing a dash of vinegar with my regular soy milk and letting it sit till it curdled.)

Mix well. Set aside.

Into a large bowl place:

1 1/2 cups fresh corn (I used frozen, uncooked)
1 cup peas and carrots frozen mix, thawed, then blanched for two minutes and cooled.)
1 tomato, seeded and cut into small pieces
1/2 cup green pepper, small dice
1/2 cup cucumber, small dice
1/2 cup red onion, small dice
Pinch of red pepper flakes
Pinch of cayenne
1 tsp. salt
1/2 tsp. pepper

Mix the Ranch Dressing and Buttermilk mixture together, then pour over the vegetables. Stir to blend. Let sit in the refrigerator, covered, at least an hour. Several hours is better. Stir occasionally to keep the ingredients mixed with the dressing. Serve cold.

6 servings.

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