A Southern Potluck!

This week I had the pleasure of joining 10 of my good girfriends in an old-fashioned Southern potluck dinner. What a great way to start off the summer season! We started ahead of time with a plan, everyone picked a course they wanted to provide so that we wouldn’t have all desserts and no meat. (What a disaster that would be! NOT!)

I’m here to report it came off without a hitch. We had 5 salads, 1 veggie, 2 meats and 3 desserts. Well, at least we didn’t have ALL desserts. I wanted to share with you one of the outstanding recipes we had, a Texas twist on southern coleslaw. It will be an exceptional addition to your summer barbeque.

Hill Country Coleslaw

1 (10-oz) package Fine Shredded Cabbage or cole slaw mix
3 ears fresh corn (approx. 2 cups kernels)
6 to 7 scallions, green and white parts, sliced
1 1/2 to 2 oz. crumbled blue cheese
1 cup packed cilantro leaves, chopped
1/2 cup shredded carrots (optional)
Sea salt and pepper to taste
1/2 cup ranch dressing

Place shredded cabbage in a large bowl. Using a sharp knife, slice corn kernels from the cob and place in a colander. Boil 2 cups water and pour over the kernels to blanch. Let cool completely; then add the corn to the cabbage. Add scallions, blue cheese, cilantro and carrots, if using . Gently toss and season to taste with salt and pepper.
When ready to serve, add chilled ranch dressing and toss to combine.
Makes 4 servings.

PER SERVING: Calories 270 (64% fat), Fat 20g (5 g sat),
Cholesterol 14mg, Sodium 734 mg, Fiber 4 g, Carbohydrates 19 g
Protein 6 g

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