A simple and vibrant salad lightly tossed in a peanut vinaigrette. You’ll find all colors of the rainbow in this salad!
Corn, corn, corn. I’m loving all the fresh corn on the cob that I’m seeing everywhere. The trouble is, cooking with fresh corn kernels is a messy affair.
I like snapping the ear of corn in half before running it through with a paring knife. Then, the fun begins.
I try my best to contain the madness of flying corn kernels when I’m cutting corn from the cob, yet there’s always a few stubborn kernels that like to run away. See photo above. Most of the time, they end up on my kitchen floor, and I won’t notice until I have stepped on them. Oops.
But the taste and texture of fresh corn is beyond compare. Fresh corn > frozen corn. Don’t try to convince me otherwise.
It was my niece’s birthday yesterday (oh my gosh, she’s 11 already!), and my sister hosted a family dinner at her house. I don’t know about you, but my family gatherings are ALL ABOUT FOOD. Dumplings, chicken, vegetables, chow mein, Chinese-style barbecue, you name it. My mother always insists on preparing more food than we ever need. We’re talking at least 10 dishes on the table before she’s satisfied.
There’s never a formal “dinner” time in my family. Right when I walk into the house, there will be some sort of finger food ready to eat. My mother would think something is wrong if I didn’t grab something and shove it into my mouth within 10 minutes. I suppose many mothers are the same way.
In anticipation of a heavy night of eating, I decided to make a light rainbow salad for lunch. I might as well get my 5 servings of fruits and vegetables in one meal!
I decided to toss the salad in a light peanut vinaigrette, which is inspired by the Asian Style Spicy Peanut Vinaigrette at Trader Joe’s. I love the nutty notes that the vinaigrette added to the salad!