I come from a big family, the youngest of 10 kids. Every other year one of us takes a turn to host a family reunion. This year we all converged on the small town of Fremont, Michigan, where many of us grew up. We laugh, we play, we cook, we eat, and cook and eat some more. When you have so many cooks in the kitchen, you’re bound to get a wide array of dishes.
Witness salads 27 & 28: Kale on one side, Fritos on the other. My niece, Jill Smolinski, shared this salad. We joked about it, and I daresay she was even mocked for it. The word “appalling” might have been thrown around. But when that salad hit the table, it wasn’t appalling that you heard, but amazing. I can best describe it in her own words: “The powder from the chili cheese fritos blends with the mayonnaise, and creates this deliciousness.” That might be a misquote, but you get the gist.
This salad is pretty amazing. You’re not going to win any healthy awards, but I guarantee it’ll be the first one to disappear from the potluck table.
Ingredients
42 oz canned corn, drained
1/4 red pepper, diced
1/4 green pepper, diced
1/4 red onion, diced
1 cup cheddar cheese, grated
1 1/4 cup mayonnaise
9 1/4 oz bag Chili Cheese Fritos
Combine the first 5 ingredients in a bowl. Fold in the mayo and fritos. Let the flavors mingle for 10-15 minutes before serving (so the powder from the fritos and the mayo can do their magic), but not too long or the fritos will get soggy.
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