Chef Salad Kabobs

Ingredients:

Iceberg lettuce

Cherry tomatoes

Mini English cucumbers

Hard boiled eggs

Turkey

Ham

Cheese

Wooden skewers

Salad dressing

Method:

Chop all ingredients to bite size pieces, about the size of the cherry tomatoes. Pierce ingredients onto wooden skewers in any way you want. Serve with favorite salad dressing for dipping. Enjoy!

Tips: These are the ingredients that we like to use at my house, be creative and omit anything and add your family’s favorites as well! A couple other suggestions would be avocados and bell peppers.

Texas Caviar

Ingredients:

1 can Pinto beans

1 can black-eyed peas

1 small can chopped green chilies

1 small jar chopped pimentos

1 ½ cups frozen white sho-peg corn

1 cup chopped green pepper

1 cup chopped celery

½ cup chopped onion

Dressing:

1 cup canola oil

½ cup apple cider vinegar

½ cup sugar

½ teaspoon salt

¼ teaspoon black pepper

Method:

Drain and rinse the pinto beans and black-eyed peas in a colander. Add the can of green chilies pimentos, and frozen corn. Let them drain for several hours. Combine all dressing ingredients in a small sauce pan. Heat until the sugar is completely dissolved, cool. Once ready place the drained vegetables to a large bowl, add the rest of the vegetables, and mix well. Add the dressing and stir to coat. Refrigerate overnight, or at least several hours, the longer it sits the better it will be. When ready to serve drain if too juicy, leaving some juice. Serve with tortilla chips. Enjoy!