Wedding Chow-Chow

Wedding Chow-Chow

Serves 4

Often served at weddings and other large gatherings, this refreshing summer recipe from the Mennonite community of Latham, Mo., uses any variety of sweet, firm heirloom tomatoes. Serve over toasted whole-grain bread for a fresh, nutritious side dish.

2 ears sweet corn

5 heirloom tomatoes, chopped

1 cucumber, peeled and chopped

1/4 cup chopped red bell pepper

1 cup chopped cabbage

1/2 cup chopped green onions

1/2 cup chopped cauliflower

1/4 cup chopped celery

3 tsp. red wine vinegar

1 tsp. dry mustard

1 tsp. raw sugar (or 1/2 tsp. agave syrup)

2 tsp. sea salt

1 Tbsp. fresh chopped dill

5 Tbsp. olive oil

Cut corn from cobs into colander, and pour boiling water over corn. Immediately pour ice water over corn to stop cooking.

Put corn, tomatoes, cucumber, bell pepper, cabbage, green onions, cauliflower, and celery in large bowl; set aside.

Combine vinegar, mustard, sugar, sea salt, and dill in small bowl. Whisk in olive oil, and add to vegetables.

Chill.

PER SERVING: 245 CAL; 4 G PROT; 18 G TOTAL FAT (2 G SAT FAT); 20 G CARB; 0 MG CHOL; 1,012 MG SOD; 5 G FIBER; 9 G SUGARS

http://www.betternutrition.com/heirloom-tomatos/food/whatshot/786

Better Nutrition Magazine, August 2009 Issue, Volume 71, Number 8, page 45.