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Fresh Sweet Corn Salad

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Crunchy, flavorful and just plain delicious!

2 lg ears of fresh corn

1 green or red bell pepper, chopped
2 lg ripe tomatoes, chopped
1 C jicama, cubed
1/2 C diced sweet red onion or 5 green onions, chopped
1/4 C fresh cilantro or parsley, minced
lettuce leaves as garnish

Dressing:

2 Tbsp fresh lemon or lime juice
1 Tbsp honey
1 Tbsp olive oil
1/4 C water
1/2 tsp salt
1/2 tsp onion powder
2 cloves fresh garlic, minced
1/4 tsp ground oregano
1/4 tsp ground basil

Place all dressing ingredients in a cup or jar with a tight lid and shake to blend(can be made a day ahead). Chill.

Husk and wash corn, cut kernels of corn from the cobs. Wash remaining vegetables and chop or slice as directed. Mince cilantro or parsley. Place all fresh vegetables, herbs and dressing (may need only 1/3 cup) in a large bowl lined with lettuce leaves.

Servings: 12

Submitted by Susan Lewis

Recipes are freely shared by members and friends of AnswersForMe © 2013. Recipes are either original with the submitee, or have been approved for public use. Visit recipe archives

Read more at the source: Fresh Sweet Corn Salad

Article excerpt posted on en.intercer.net from Vegetarian recipes.

Pear and Apple Crisp

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A great variation on the popular apple crisp…why make just apple when you can have pear, too?

3 lg ripe pears, peeled and sliced

3 lg tart apples, peeled and sliced
1 Tbsp lemon juice
1/2 C raisins, optional
2 Tbsp turbinado sugar
2 Tbsp whole wheat flour
1 tsp ground cinnamon

Topping:

1/2 C quick cooking oats
1/2 C walnuts, finely chopped, optional
1/2 C packed brown sugar
1/2 tsp ground cinnamon
2 egg whites
2 Tbsp olive oil

Preheat oven to 350°. Combine pears, apples, lemon juice, raisins, turbinado sugar, whole wheat flour and cinnamon in a large bowl and gently stir. Pour fruit mixture into 7 by 11 inch baking pan and set aside. Make topping by combining the oats, walnuts, brown sugar, cinnamon, egg whites and oil in a medium bowl and mix well. Spread evenly over the fruit mixture. Bake for 40 minutes or until fruit bubbles and topping is golden brown.

Servings: 4-6

Submitted by Dixie Jones

Recipes are freely shared by members and friends of AnswersForMe © 2013. Recipes are either original with the submitee, or have been approved for public use.Visit recipe archives

Read more at the source: Pear and Apple Crisp

Article excerpt posted on en.intercer.net from Vegetarian recipes.

Papaya Bread

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Looking for something different to bring to that bake sale or for the family? Try this unique papaya quick bread recipe.

3 eggs

1 C olive oil
1 Tbsp vanilla
2 C sugar
2 C sugar
2 C papaya puree
2 1/4 tsp baking powder
1/4 tsp salt
1 Tbsp cinnamon
2 1/2 C flour
1 C walnuts or pecans

Beat together eggs, oil and vanilla. Add sugar and beat again. Mix in papaya puree. Sift dry ingredients together. Mix with wet ingredients. Pour into a loaf pan at bake at 350° for 1 hour.

Submitted by Noele Moffit

Recipes are freely shared by members and friends of AnswersForMe © 2013. Recipes are either original with the submitee, or have been approved for public use. Visit recipe archives

Read more at the source: Papaya Bread

Article excerpt posted on en.intercer.net from Vegetarian recipes.

Golden Salad

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Beautiful color will set this salad apart along with yummy taste!

1/2 head cabbage, or more, finely shredded

2 or 3 carrots, grated
Cheddar cheese, grated
Salad dressing, (enough to hold salad together)
1-2 Tbsp lemon juice, optional

Mix all ingredients together with enough of the Salad dressing to give it consistency. Should not be runny but enough to hold salad together. Serve in a pretty bowl or on individual plates on beds of crisp lettuce.

Submitted by Patricia Otis

Recipes are freely shared by members and friends of AnswersForMe © 2007. Recipes are either original with the submitee, or have been approved for public use. Visit recipe archives

Read more at the source: Golden Salad

Article excerpt posted on en.intercer.net from Vegetarian recipes.

Garden Patch Potato Salad

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Makes a pretty appearance on a bed of lettuce…can be made in “lite” as well. 8 C cooked, peeled, and cubed potatoes

2 C chopped fresh zucchini
1 C thinly sliced celery
3/4 C grated carrots
3 Tbsp finely-chopped onion
2 C sour cream (lite sour cream can be substituted)
2 Tbsp vinegar or lemon juice
1 Tbsp granulated sugar
1 tsp salt
1/2 teaspoon dill weed
1/4 tsp celery salt

In a large bowl, combine cubed potatoes, zucchini, celery, carrots, and onion. Toss together lightly. Set aside.

In a small bowl, combine remaining ingredients. Mix well. Add to vegetables and mix lightly. Chill in refrigerator until ready to serve.

Serving suggestions: If you want to make this special, you can pour the salad into a lightly greased 3-qt bowl, or mold and chill. When ready to serve, invert onto a bed of  leaf  lettuce and garnish.

Servings: 12

Submitted by Debby Shabo Wade 

Recipes are freely shared by members and friends of AnswersForMe © 2007. Recipes are either original with the submitee, or have been approved for public use. Visit recipe archives

Read more at the source: Garden Patch Potato Salad

Article excerpt posted on en.intercer.net from Vegetarian recipes.

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