Local and Seasonal Recipes, Menus and More
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INGREDIENTS 1 ear roasted corn (July 2010) 1/2 cup diced seeded or seedless cucumber 1-2 Tablespoons favorite ranch dressing 2-4 Tablespoons buttermilk, kefir or yogurt DIRECTIONS Combine all ingredients. Cover and refrigerate for at least 30 minutes, until chilled and flavors have blended. Stir and serve as an accompaniment to seafood or spicy dishes. VARIATIONS Make a larger quantity and serve as a salad with any or all of the following additions: Diced red onion Chopped green onions Drained olives, sliced Drained black beans Chopped herbs Serve on a bed of greens or mixed with leftover grains or pasta. Omit the creamy dressing and toss the salad with olive oil and white balsamic vinegar. Copyright © 2013 Stefanie Samara Hamblen |
