Mary Marcia
America's STORYTELLER
Telling Untold Stories in Photographs, Prose and Public Speaking
RECIPES
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| Layered Vegetable Salad, Peanuts, Balsamic Vinaigrette Dressing. Copyright 2014 Marcia Norwood |
LAYERED VEGETABLE SALAD
BALSAMIC VINAIGRETTE DRESSING
ROASTED PARMESAN CORN
Guess what I brought
to our Independence Day celebration on July 4th?
You will have fun making, serving and eating this
layered vegetable salad and homemade dressing
anytime of the year.
anytime of the year.
The Parmesan corn is delicious!
Link: http://tellmeastory-marcia.blogspot.com/2017/02/layered-vegetable-salad-dressing-and.html
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| Copyright 2014 Marcia Norwood |
Makes 12 Servings
3 Cups English peas
3 Cups Chopped Red Bell Pepper
3 Cups Shredded Carrot
3 Cups chopped English Cucumber
3 Cups Seeded Chopped Tomato (I used cherry tomatoes.)
*White Balsamic Vinaigrette (Recipe Follows)
1. In 12 (6-ounce jelly jars) layer 1/4 cup of each of peas, bell pepper, carrot, cucumber, and tomato. Put on lids, and refrigerate until ready to serve.
2. When ready to eat, spoon desired amount of White Balsamic Vinaigrette into each jar.
*Note: I couldn't find WHITE Balsamic Vinaigrette - so I use dark instead. The taste is the same, only the color is different.
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| Copyright 2014 Marcia Norwood |
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| I used frozen peas. Copyright 2014 Marcia Norwood |
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| I used cherry tomatoes, and added celery. Copyright 2014 Marcia Norwood |
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| Daughter Faith Diced the Cucumbers. Copyright 2014 Marcia Norwood |
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| First layer of frozen peas. SAVE the box and "dividers" that the jelly jars come in to store and transport the vegetable salads. Copyright 2014 Marcia Norwood |
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| Copyright 2014 Marcia Norwood |
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| Copyright 2014 Marcia Norwood |
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| Copyright 2014 Marcia Norwood |
Balsamic Vinaigrette Dressing
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| Copyright 2014 Marcia Norwood |
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| Copyright 2014 Marcia Norwood |
Balsamic Vinaigrette Dressing
*2/3 Cup White Balsamic Vinegar
3 Tablespoons Sugar
2 Tablespoons Dijon Mustard
1/2 Teaspoon Garlic Salt
1/2 Teaspoon Ground Black Pepper
1 Cup Olive Oil
1. In small bowl, combine vinegar, sugar, Dijon mustard, garlic salt, and pepper, whisking until sugar dissolves. Gradually whisk in olive oil. Cover and chill. Store in an airtight container for up to two weeks.(SHAKE before using.)
*Note: I couldn't find WHITE Balsamic Vinaigrette - so I use dark instead. The taste is the same, only the color is different. I packaged the dressing in individual containers. Remember to SHAKE before pouring on vegetable salad.
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| Vegetable Salad, Dressing & Peanuts. Copyright 2014 Marcia Norwood |
Thanks to SOUTHERN Lady magazine
for these wonderful recipes!
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| Copyright 2014 Marcia Norwood |
Roasted Parmesan Corn
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| Copyright 2014 Marcia Norwood |
Ingredients
1 Cup Grated Parmesan Cheese Cup White Balsamic Vinegar
1/2 Cup Melted Butter
1 Teaspoon Paprika
1/2 Teaspoon Ground Black Pepper
8 Ears Yellow Corn, Cut in Half (I used Hy-Vee (frozen) Mini Corn on the Cob.)
Garnish: Chopped Fresh Parsley
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| Copyright 2014 Marcia Norwood |
Directions
1. Preheat oven to 450 degrees. Line a rimmed baking sheet with heavy-duty aluminum foil.
2. In a small bowl, combine Parmesan cheese, melted butter, paprika, and pepper, stirring to combine well.
3. In a large resealable plastic bag, combine corn and Parmesan mixture. Seal bag, and shake to coat corn. Place corn in a single layer on prepared pan. Cover tightly with heavy-duty aluminum foil. Bake for 20 to 25 minutes. Garnish with chopped fresh parsley, if desired.
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| SOUTHERN LADY Magazine. |
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| Recipe from SOUTHERN LADY Magazine. |
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| Daughter Sarah. Copyright 2014 Marcia Norwood |
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| RED/WHITE & BLUE Independence Day Fun! Daughter Faith and I added red ribbon to patriotic buttons. We found the buttons, cupcake flags, ribbon, and straws at Hobby Lobby. Copyright 2014 Marcia Norwood |
Thanks for stopping by!
Come back often, and invite a friend!
Mary Marcia
America's STORYTELLER
Telling Untold Stories in Photographs, Prose and Public Speaking
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