Avocado Corn Salad

The trick is to use perfectly ripe avocados. It should be prepared just before serving so that the avocados are just right.

3 ears of corn, cooked and cut off the cob
1 lb cherry tomatoes, halved
2 ripe avocados, peeled and roughly chopped
½ red onion, thinly sliced
1 Tbsp Halladay’s Harvest Barn Zesty Fiesta Dip and Seasoning Blend
2 Tbsp olive oil
2 to 3 Tbsp lime juice
fresh cilantro for garnish, if desire

Gently toss all ingredients together; add salt and pepper to taste.

SIMILAR RECIPES

Korean Style Carrots

2 lbs julienne cut carrots or store-bought shredded carrots.

1 to 2 Tbsp Halladay’s Vermont Maple Grill Glaze Seasoning

3 to 4 Tbsp rice wine vinegar

2/3 cup extra virgin olive oil, heated until almost smoking.

1 large onion, finely diced

Peel and julienne cut the carrots. Mix all ingredients together in a bowl, except for the oil and the onions. Set aside.

Heat olive oil in a skillet until it is almost smoking, add diced onions and sauté until the onions are golden brown. Remove ½ cup of the hot oil and onion mixture and add to the mixing bowl with the carrots and other ingredients, mix thoroughly. Discard d the remaining oil and onion mixture or save for another use. For best results let sit in the refrigerator for 6 to 12 hours before serving. This will keep in an airtight container, refrigerated for up to a week.

Pizza Supreme Dip

8 oz. bulk Italian sausage

1 small onion, chopped

1/2 cup chopped red or green peppers, diced

1 cup mushrooms, chopped

1 (15 oz.) can tomato sauce

2 Tbsp. Halladay's Wood Fired Pizza Seasoning

1/4 cup ripe olives

1 cup mozzarella, shredded

Preheat oven to 350˚F. Brown sausage in a skillet, breaking it up with a wooden spoon as you cook. Sauté onions, peppers, and mushrooms until tender. Add tomato sauce and seasoning; simmer for 10 to 15 minutes. Add olives and pour into a baking dish; sprinkle the top with mozzarella. Bake for about 20 minutes, or until hot and bubbly. Serve with French bread.

Pull Apart Cinnamon Rolls

⅓ cup sugar

1 tsp. of cinnamon

1/2 cup brown sugar

4 Tbsp. butter, melted

1 package Halladay's Vermont Beer Bread Classic Mix

1 (12 oz.) can or bottle beer or club soda

1/2 cup walnuts or pecans, chopped (optional)

Preheat oven to 350˚F. Combine sugar and cinnamon; set aside. Combine brown sugar and butter; also set aside. Lightly grease an 8-inch round cake pan. Mix beer bread with beer or soda. Scoop about a ¼ cup of batter with your hands and roll in cinnamon sugar mixture. Place on prepared pan and continue until all the dough is used up. Pour brown sugar and butter mixture on rolls. Sprinkle with nuts, if desired. Bake for about 35 minutes. Cool slightly, pull apart and serve.

Zesty Fiesta Cups

1 cup sour cream

1/4 cup mayo

1 Tbsp. Halladay's Zesty Fiesta or Garlic Chipotle Seasoning

1 cup shredded cheddar cheese, divided

1 cup black beans, rinsed and drained

Tostitos Scoops

Preheat oven to 350°F. Combine sour cream, mayo, and seasoning of choice. Fold in beans and ¾ cups of the shredded cheddar cheese. Put a heaping teaspoon of the dip mixture into a Tostitos Scoop chip; continue filling scoop chips until dip mixture is used up. Sprinkle the remaining cheese on top of each chip. Place on a cookie sheet and bake for about 10 to 12 minutes, or until hot and bubbly. Serve warm or at room temperature.

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