Marthas Daughters Chopped Salad Recipes

ALEXIS'S CHOPPED VEGETABLE SALAD

Steps:

• Prepare an ice-water bath. Set aside. Bring a medium saucepan of salted water to a boil. Add corn and sugar. Blanch until tender about 6 minutes. Remove from water and plunge immediately into ice bath. When the corn is thoroughly cool, remove from ice bath. Using a large knife, remove kernels from cobs. Transfer to a large bowl. Add beans to boiling water. Blanch until tender about 1 minute. With a slotted spoon, remove from water and plunge immediately into ice bath. When beans are thoroughly cooled, transfer to a colander to drain.
• Add wax and green beans, tomatoes, red and yellow pepper, onion, cucumber, cilantro, and jalapeno to corn. Stir to combine. Add olive oil, vinegar, 2 teaspoons salt, and pepper. Stir to combine. Taste and adjust for seasoning. Serve immediately.

MARTHA'S DAUGHTER'S CHOPPED SALAD

Steps:

• Fill a pot with salted water and bring to a boil.
• Make an ice bath and set aside.
• Blanch corn in salted water for 6 minutes then plunge into ice bath.
• Blanch green and wax beans for about a minute and plunge into ice bath.
• Drain well, cut corn off cobs and put into a large bowl.
• Add all remaining ingredients and chill until ready to serve.
• Toss with oil, pepper, salt & vineger when ready to eat!
• Enjoy.

LATE-SUMMER CHOPPED SALAD WITH COTTAGE CHEESE

Steps:

• Combine rice-wine vinegar, oil, and salt. Toss with cucumber, fennel, and apple. Serve spooned over cottage cheese, sprinkled with pepper and fennel fronds.