This is a nice little salad that is quick and easy to make. It refrigerates well and tastes good cold, so it is perfect for a Shabbos kiddush or lunch. As with most salads, you can tweak the recipe to suit your personal taste. (My sister puts peas in hers, but I hate peas, so I leave them out.) Fresh grilled or thawed frozen corn kernels can be used in place of canned, if you prefer.
Turkey and Corn Salad
2 15 oz. cans sweet corn kernels, drained
1 cup diced red and/or green bell peppers
1 large ripe tomato, diced
1/2 small onion, diced
3/4 lb. cubed turkey breast (roasted or smoked)
squeeze of fresh lemon juice
1 tbsp. mayonaisse
chopped herbs (parsley, dill, or basil) to taste
small pinch of paprika (optional)
salt and pepper, to taste
1. Mix first 5 ingredients together in a large bowl.
2. Add next 5 ingredients one at a time.
3. Mix well. Chill in refrigerator.
4. Serve in a large bowl, family style, or in individual lettuce cups.
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