Jacqui Baker
More ideas from Jacqui
Corn, Avocado, and Tomato Salad

2 cups cooked corn, fresh or frozen (see Note) avocados, cut into cubes 1 pint cherry or grape tomatoes, halved cup finely diced red onion Dressing: teaspoon grated lime zest 1 tablespoon fresh lime juice cup chopped cilantro teaspoon salt teaspoon pepper

Corn, Avocado, and Tomato Salad

2 cups cooked corn, fresh or frozen (see Note) avocados, cut into cubes 1 pint cherry or grape tomatoes, halved cup finely diced red onion Dressing: teaspoon grated lime zest 1 tablespoon fresh lime juice cup chopped cilantro teaspoon salt teaspoon pepper

Zesty Italian Potatoes! Yummy! Red potatoes cubed with skin left on, drizzle with extra virgin olive oil, coat with a package of zesty Italian dressing mix and stir to coat, add minced onion for flavor, salt and pepper to taste. Cook 400 degree oven for 45 minutes or until tender. Top with grated Parmesan cheese.

Zesty Italian Potatoes Red potatoes cubed with skin left on drizzle with extra virgin olive oil coat with zesty Italian dressing mix add minced onion for flavor salt and pepper to taste Cook 400 degree oven for 45 mins Top with grated Parmesan cheese.