"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Santa Fe Vegetable Salad Recipe

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This recipe for Santa Fe Vegetable Salad, by , is from The Best of Friends' Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Laurel Perry
Added: Wednesday, August 15, 2007



Dressing -
1/3 c lime juice
2 T hot pepper jelly
1 T water
1 T veg oil

Salad -
1 lg zucchini, diced
1/2 c canned corn kernels, well drained
5 green onions, sliced thinly
1 lg red bell pepper, diced
Small jicama, peeled, and diced
1/3 c chunky salsa, drained
1/3 c chopped fresh cilantro
salt and pepper to taste

For dressing, combine all ingredients in a small pan. Cook just until jelly melts. Stir. (Can be made up to 2 days ahead and refrigerated).
For salad, combine rest of ingredients into a mixing bowl. Toss with dressing. Can be made 1 day ahead and refrigerated. Just before serving, stir well and drain all liquid.

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