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Corn Salad

This is a wonderful summer time, picnic, salad. It makes a bunch and you can easily double it, for a larger crowd.

2 teaspoons whole-grain mustard
2 tablespoons cider vinegar
1/4 cup vegetable oil
1/4 cup mayonnaise
1 tablespoon sugar
1/2 teaspoon celery seeds
1/2 large red bell pepper 1/4" dice
freshly ground black pepper to taste
hot pepper sauce to taste
salt to taste
1 stalk celery 1/4" dice
1 medium red onion finely chopped
1/2 cup black olives sliced, (optional)
3 cups frozen corn kernels defrosted
4 ounces Monterey jack cheese cubed
2 tablespoons fresh parsley chopped

Yields: 6 Servings

Combine mustard and vinegar in a large bowl. Add oil in a steady stream, whisking continuously until blended. Stir in mayonnaise, sugar, celery seeds, salt, and pepper.

Add celery, pepper, onion, olives, corn, cheese, and parsley. Toss well. Add hot pepper sauce and seasonings to taste.

Line a bowl with lettuce leaves (radicchio makes a colorful red border) and spoon the salad into the bowl. Cover and chill until ready to serve.

Per Serving (excluding unknown items): 488 Calories; 37g Fat (63.8% calories from fat); 12g Protein; 35g Carbohydrate; 5g Dietary Fiber; 30mg Cholesterol; 393mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1 Lean Meat; 1 Vegetable; 0 Fruit; 5 Fat; 0 Other Carbohydrates.