"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Ashley's Salad Recipe

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This recipe for Ashley's Salad, by , is from The Cormier Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Nancy Cormier
Added: Thursday, March 6, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 pckg frozen petite peas
1 pckg frozen petite white corn
1 pckg baby green beans (I usually don't add these but found tiny baby beans at pavilions so I used them this time...consider them optional and I would probably not use full size beans)
1 pckg baby tomatoes (preferably the sweet variety)
2 large orange bell peppers
1 large clump basil
1 pckg crumbled feta
6 green onions

Directions:
Directions:
boil the baby green beans for maybe just a minute, then place them directly in cold water so they don't continue cooking. They need to be fully dried so I place them in a kitchen towel to absorb the water after the cold "bath"
Empty the bag of frozen peas and frozen corn into a colinder and run hot tap water over them. Use your hands to scoop them around and make sure they thaw nicely but don't cook. Once you can feel that they are no longer little ice balls, also place them in a large kitchen towel to dry and drain.
chop the baby tomatoes, basil, green onions...
I package all items separately in little saran wrap packages to keep flavors separated until serving time. Usually I will take my salad bowl and fill it with all the packets...basil, onions, tomatoes, pea and corn mixture, beans, feta...etc
This way, when serving time comes, I literally dump all packets into the bowl and mix it up so it's ready in about 40 seconds

 

 

 

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