Salads with mayo.
I realize there are things I love that aren't universally adored. Things that people have a strong opinion about either way. Some people don't think it's reading unless you have the smell and texture of real pages. I, on the other hand, have moved enough times to hate real books and their massive weight. Give me digital books all the way.
And my husband has told me more than once that my Chaco sandals don't match anything I own. (In a loving way, of course.) I know they don't. And I know they are pure joy for my feet, so I find ways to slip them on every chance I get. So what if I can't pull off the casual-cool, I-canoe-on-the-weekends-and-bike-to-work look I need with little preppy cardigans and button-down shirts? I still wear those sandals all weekend long. (It would be all week long if someone higher up at work didn't have a fear of researchers burning off their toes if they wear sandals in the lab.)
And I understand that some people hate salads with mayo in them. It's okay. I still love you. Hopefully you still love me, because I'm sharing one today. You know why? Because I think it's delicious. Because I don't think it tastes like mayo. Because it has a beautiful blend of colors and textures. And because it's full of veggies. Sweet corn and peas, with some crunch from water chestnuts and slivered almonds, some tang from lemon juice, and flavor from green onions and Parmesan cheese. All joined together with a little mayo. If you hate mayo the way some people hate seafood, skip right on over this recipe. I promise I'll have something non-mayo on Friday. I'll warn you, though. You are missing out on a pretty and tasty light side dish.
1 packages (16 oz each) frozen corn, thawed
1 pacakges (16 oz each) frozen peas, thawed
1 cans sliced water chestnuts, drained
1/4 cups chopped green onions
1 jar (4 oz) diced pimentos, drained
1/2 cup mayonnaise (light is fine)
3 T Parmesan cheese
3 T milk
1 T lemon juice
1/2 tsp salt
1/8 tsp pepper
1/2 cup slivered almonds
In a large bowl, combine the corn, peas, water chestnuts, onions and pimentos
In another large bowl, combine the mayonnaise, Parmesan cheese, milk, lemon juice, salt and pepper. Pour over vegetables; toss to coat. Cover and chill for at least 2 hours. (Make sure you don't skip this step. The salad needs time for the flavors to bend.) Just before serving, add the almonds and toss to combine.
Yield: 6-8 side dish servings
Recipe Source: adapted from Taste of Home