Labor Day, a tribute to the American labor movement, is celebrated on the first Monday in September. This national holiday honors the contributions workers have made to the strength, prosperity and well-being of our country. Labor Day was first proposed in 1882, although there is disagreement over its originator. Oregon was the first state to make it a holiday in 1887, with 29 other states following suit before Labor Day became a federal holiday in 1894. The first celebrations started with street parades exhibiting the strength and spirit of trade and labor organizations, followed by festivals. Eventually, speeches by prominent citizens were added to emphasize the civil significance of the holiday.
Labor Day plays many roles in our lives. It signifies the end of summer, the beginning of a new school year, the start to NFL & college football seasons and it is an important sales weekend for retailers. Parades, carnivals & fairs are still popular ways to celebrate Labor Day weekend as are gatherings of family & friends for backyard barbecues. We hope to take in a parade this year before gathering with friends & family to share a meal together. We’ll be contributing this great salad and possibly a dessert to the event!
Broccoli & Corn Salad (adapted from cooking.com)
Total Time: 25 Minutes Serves 6
INGREDIENTS:
- 1 pound small broccoli florets, about 8 cups
- 6 ears sweet tender corn, shucked, about 3 cups
- 3 tablespoons canola oil
- 1/4 cup cider vinegar
- 5 tablespoons olive oil
- 1 1/2 tablespoons sugar
- 3/4 teaspoon celery seed
- 3/4 teaspoon dry mustard
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/2 cup finely chopped yellow onion
DIRECTIONS:
Microwave the broccoli until just crisp-tender, about 4 minutes.
Preheat a gas grill to medium-high. Position the rack about 6 inches above the heat source. Brush the ears of corn on all sides with the 3 tablespoons of canola oil. When the grill is ready, lay the corn on the rack. Cover and grill, turning occasionally, until the corn is lightly and evenly browned, about 12 minutes. Transfer the corn to a cutting board and cool. With a long, sharp knife, cut the kernels off the ears and transfer them to a bowl.
Combine the broccoli, corn & onion & refrigerate until needed. About an hour before serving, allow the veggies to come to room temperature.
The veggies can be prepared ahead of time, refrigerated, then brought to room temperature just before serving.
Combine the 5 tablespoons of olive oil with the vinegar, sugar, celery seed, mustard, salt and pepper.
The simple dressing mixes up quickly.
Add the dressing to the broccoli, corn and onion within a half hour of serving.
A great side for burgers & dogs!
Have a great Labor Day weekend! ~Linda
Broccoli & Corn Salad (adapted from cooking.com)
Total Time: 25 Minutes Serves 6
INGREDIENTS:
- 1 pound small broccoli florets, about 8 cups
- 6 ears sweet tender corn, shucked, about 3 cups
- 3 tablespoons canola oil
- 1/4 cup cider vinegar
- 5 tablespoons olive oil
- 1 1/2 tablespoons sugar
- 3/4 teaspoon celery seed
- 3/4 teaspoon dry mustard
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/2 cup finely chopped yellow onion
DIRECTIONS:
Microwave the broccoli until just crisp-tender, about 4 minutes.
Preheat a gas grill to medium-high. Position the rack about 6 inches above the heat source. Brush the ears of corn on all sides with the 3 tablespoons of canola oil. When the grill is ready, lay the corn on the rack. Cover and grill, turning occasionally, until the corn is lightly and evenly browned, about 12 minutes. Transfer the corn to a cutting board and cool. With a long, sharp knife, cut the kernels off the ears and transfer them to a bowl along with the onion.
Combine the broccoli, corn & onion & refrigerate until needed. About an hour before serving, allow the veggies to come to room temperature. Combine the 5 tablespoons of olive oil with the vinegar, sugar, celery seed, mustard, salt and pepper and add the dressing to the broccoli, corn and onion within a half hour of serving.