Corn Salad

8 cups frozen corn, thawed
1/2 to 1 orange pepper, chopped
2-3 stalks celery, chopped
1 avocado mashed
2 Tbsp onion powder
1 tsp garlic powder
3/8 tsp marjoram
1/8 tsp oregano
1/4 tsp basil
1/2 lemon juiced
1 tsp unrefined salt

12 cherry tomatoes cut in quarters
2 Tbsp dried parsley

Mix first 11 ingredients together. Put in a bowl and decorate with tomato and parsley.

Sweet Summer Salad

Mixed greens (lettuce, spinach, etc.)
1 green onion, chopped small (optional)
2 apples, diced
½ cup golden raisins
½ cup dried cranberries
2 cans mandarin oranges

½ cup Candied Pecans (recipe below)
Citrus Dressing (recipe below)
Feta Cheese (optional)

Mix first six ingredients in a large bowl.

Divide salad between as many plates/bowls as you would like. Top each plate with glazed pecans, cheese, and a small amount of salad dressing. (This dressing goes a long way. You won’t need much and you’ll have plenty of leftovers.)

Candied Pecans

½ cup chopped pecans
2 Tbsp unsalted butter
2 Tbsp brown sugar

Melt butter and sugar in a pan over medium heat. Toss in the pecans and continue to toss to coat and cook evenly, about 1 minute. Transfer to a sheet tray lined with waxed paper while you prepare the dressing.

Citrus Dressing

1/3 cup vegetable oil
1/3 cup apple cider vinegar
½ cup sugar
½ tsp dry mustard
¼ tsp dried tarragon leaves
1 Tbsp orange juice concentrate (optional)
salt and pepper to taste

Whisk together all ingredients.