Corn Salad with French Dressing Recipe
Printer Friendly Version
Do you like to print recipes and add them to your collection? You're in luck. Use our printer friendly version of this recipe.
share your recipes
email this recipe to a friend
buy our cookbooks
Do you like to print recipes and add them to your collection? You're in luck. Use our printer friendly version of this recipe.
share your recipes
email this recipe to a friend
buy our cookbooks
Experiment a bit with the things you add. It’s possible to replace the green pepper with broccoli or to use carrots instead of the pimiento. You can even start out by purchasing the Mexican canned corn and using the cucumber and onions.
Ingredients
1 (29-ounce) can whole-kernel corn
1 (4-ounce) jar pimiento
1 small onion, minced
1 medium green pepper, chopped
1 small cucumber, chopped
1/2 cup French dressing
Whole lettuce leaves
Instructions
1 (4-ounce) jar pimiento
1 small onion, minced
1 medium green pepper, chopped
1 small cucumber, chopped
1/2 cup French dressing
Whole lettuce leaves
Drain corn and pimiento. Chop the latter into tiny bits and mix with corn, onion, green pepper, and cucumber. Combine with French dressing and mix well. Chill for several hours. Serve on a large lettuce leaf.
French Dressing
1 cup vegetable oil
1/2 cup ketchup
1/2 cup white vinegar
Juice of one lemon
1/2 cup sugar
1/2 teaspoon dry mustard
1/2 teaspoon paprika
1 teaspoon salt
1 to 2 cloves of garlic
Mince garlic cloves and briskly mix with other ingredients. Put mixture into a blender or food processor and run on high speed for about two to three minutes.
The French dressing tastes better than anything you can buy. Of course, it has no preservatives, so place what’s left in an airtight container and refrigerate. You can use it again for a green salad or a marinade. It keeps about six weeks.
French Dressing
1 cup vegetable oil
1/2 cup ketchup
1/2 cup white vinegar
Juice of one lemon
1/2 cup sugar
1/2 teaspoon dry mustard
1/2 teaspoon paprika
1 teaspoon salt
1 to 2 cloves of garlic
Mince garlic cloves and briskly mix with other ingredients. Put mixture into a blender or food processor and run on high speed for about two to three minutes.
The French dressing tastes better than anything you can buy. Of course, it has no preservatives, so place what’s left in an airtight container and refrigerate. You can use it again for a green salad or a marinade. It keeps about six weeks.
Upload Your Recipe
Hometown Get-Togethers Cookbooks
Buy your American Profile cookbooks today
Other Recipe Suggestions
If you liked this Corn Salad with French Dressing recipe, then you might also like these other tasty recipes.Discuss this Recipe
There are no current discussions for this recipe. Why not be the first?
Below are the most recent American Profile articles:
Below are the most recent, highest rated American Profile articles:
Below are the most recent, highest rated American Profile recipes:
