Let the onions sit in the dressing for at least 5 minutes before serving to marinate them and take off their sharp taste. This salad is great because it has details to it but can be done in minutes without having to cook anything!
There are so many different ways to cook corn but this way is one of my favorites. It’s quick and buttery tasting! You can make it with or without the topping!
I love crostinis, finger food, appetizer party food. But it is so rare to be served such a thing! I created a dinner based on this! There are a lot of steps but I promise the prep shouldn’t take longer then ten minutes and the cooking time is another 15 minutes tops. (Prepare all the ingredients in advance so you can do one thing after the other!)
I love when a salad fills me up and is a full meal. There is so much flavor in this one dish and it is so filling, you will feel light and satisfied and because of the butternut squash you wont be hungry until the morning!
Papayas are a less exciting mango to me. But in Israel when mango season is nearly over we have to compromise. I love to use papayas in salad because its sweetness enhances this dish and the salt and vinegar in the dressing brings out its flavors in a more savory way.