Dixie Salad

Light and colorful, the salad of mild taste will add color to the holiday table and create a balance between the salads we traditionally prepare. Corn can be included in every healthy menu. The recipe for the "Dixie" salad is among the recipes in my time brochure called "cold dishes" :)

Preparation steps

Heat the water in a pan until it boils, then add the frozen corn. From the moment the water boils again, cook for 1 minute. Strain immediately and leave on a strainer until the corn has cooled. I used Frikom’s frozen corn, which proved to be a good choice for this salad. If it is canned corn, just drain it well. Clean the onion, send it under water and cut it very, very, finely. Rinse the parsley under water, dry it with a kitchen towel and cut it into small pieces. In a bowl, mix mayonnaise, sour cream and lemon juice. Peel a squash, grate it and cut it into quarters or sixths. Put drained and cooled corn kernels in a bowl, add salt, pepper, chopped onion and primrose, and mix gently. Before serving, pour a mixture of mayonnaise, lemon and sour cream over the salad. Arrange sliced tomatoes and half walnuts on top of the salad. Serve immediately.
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