Kris wrote:
> Good afternoon all,
>
> Trying to put together my Easter dinner menu, and I'm stuck on the
> salad.
>
> Usually I do a walnut, pear & blue cheese on butter lettuce, but I'm
> having a pear tart for dessert and I don't want to "double-dip".
>
> What other Spring-y green salads do you make? All suggestions welcome.
>
> Thank you,
> Kris
>

This salad has been popular at my house, and the dressing is added to
the salad. It tastes much better than it sounds, and it is attractive in
appearance.


Shoepeg Corn and Baby Pea Salad

Salad

1 large green pepper, seeded and diced
1 1/2 cups celery, diced
1 (15 ounce) can baby green peas (Le Seueur brand)
1 cup green onions, chopped
1 (4ounce) jar diced pimentos, drained
1 (11 ounce) can white shoepeg corn

Dressing

1/2 cup apple cider vinegar
1/4 cup sugar (or substitute Splenda)
1/4 cup canola oil
1/4 teaspoon salt
1 teaspoon dried dill (or use fresh)

In a large bowl with a good top that seals, combine all of the
vegetables and toss to combine.

Add the salad dressing ingredients.Place tight fitting lid on the
bowl and refrigerate for at least 2 hours.

Periodically, give the bowl a shake to distribute the dressing
over the vegetables.

Serve cold with a slotted spoon. I will serve this on a leaf of
red leaf lettuce.

Note: I mix the dressing in the bowl first, then I add
the vegetables.


Becca