Let me begin by saying that I am extremely disappointed with the new Facebook changes.
I needed to get that off my chest. Thank you for listening.
Before soup season sets in, just one more cold salad. This is one of my go-to potluck recipes that I’ve been making for probably six or seven years. I adapted it from a Southern Living recipe (can you tell I love Southern Living yet?) and I never fail to bring home an empty bowl. It’s a real crowd pleaser, very easy to make, and what about those layers, eh? Are they pretty or what?
Here are my notes:
-I think this salad is best chilled for several hours before serving, so it’s a great make-ahead dish. Just don’t make it too far ahead.
-This is a great way to use up leftover cornbread.
-You could substitute green onions for the red onions, but I love that little bit of color. And speaking of red onions, just why are they called red onions when they are clearly purple? Who’s bright idea was that, huh?
-Frozen, thawed corn would also work well.
-I think some freshly squeezed lime juice would be great between the layers. I didn’t do that, but it’s a thought.
-Any kind of shredded cheese will do. I used Colby jack this time.
-The dressing is pretty thick so I spoon it on in little globs, then use an offset spatula to smooth the globs into an even layer. I’ve coined this method the glob-smooth method. Only highly sophisticated cooking terminology on this blog, people.
-The cilantro is optional, and if I was making this only for myself, I’d definitely throw it in. But this past week I took this salad to a revival at my church and I didn’t want to offend the cilantro haters because I’m sensitive to others like that. That and the fact that the cilantro at my grocery store looked like it had been through a hurricane. If you are a cilantro lover like me, you might want to consider adding it to the dressing as well as sprinkling some on top.