Creamy Cherry Tomato Salad

2 pints cherry tomatoes, halved

Salt, to taste

1/4 cup mayo

1/4 cup sour cream

2 Tbs rice wine vinegar

1 garlic clove minced

3 cups of corn kernels, fresh or canned

1/4 cup torn basil leaves

1 small red onion, quartered and thinly sliced

1/2 cup raisins

Salt and pepper to taste

Salt tomatoes in a bowl and set aside.  Whisk together mayo, sour cream, vinegar and garlic; set aside.  Add corn, basil, onion and raisins to tomatoes.  Season with salt and pepper, and toss with dressing.


Kale Slaw with Peanut Dressing

Kale Slaw with Peanut Dressing


  • 2 large bunches curly kale, center ribs discarded, very thinly sliced crosswise (about 10 cups) hint from Linda: I include the ribs but slice them very thinly along with the leaves!
  • 1 yellow, orange, or red bell pepper, ribs and seeds removed, halved crosswise and thinly sliced lengthwise
  • 2 carrots, thinly sliced crosswise
  • 1/2 cup vegetable oil
  • 1/4 cup cider vinegar
  • 1/2 cup salted peanuts - 1/4 cup for the dressing, coarsely chop the rest to sprinkle over the salad.
  • 2 tablespoons packed light-brown sugar
  • 1/2 teaspoon coarse salt


  1. Toss kale, pepper, and carrots in a large bowl
  2. Puree oil, vinegar, half of the peanuts, brown sugar, and salt in a blender until smooth.
  3. Pour dressing over vegetables just before serving.
  4. Sprinkle with the rest of the peanuts, coarsely chopped.