Saturday, January 13, 2007

Shoepeg Corn and Spinach Salad

Shoepeg Corn and Spinach Salad ~~~Dressing~~~ 2 tsp. sugar 1 tsp. chili powder 1/4 tsp. salt 1/8 tsp. grated ginger root 1 garlic clove, minced 6 TB oil 2 TB fresh lime juice In medium bowl, combine all dressing ingredients; whisk well. ~~~Salad~~~ Add to Dressing bowl: 1 can (11 oz.) Green Giant White Shoepeg Corn, drained 1 jar (4.5 oz.) Green Giant Sliced Mushrooms, drained 1/4 cup coarsely chopped fresh cilantro 1 green onion, chopped 2 cups packed fresh baby spinach leaves 4 tsp. finely chopped red bell pepper, if desired Add all Salad ingredients, toss to coat. Serve immediately or cover and refrigerate until serving time. Makes: 4 servings.