Everyday Divas Celebrations
with Mimi and Sue
Sue Does Guy's Golf Weekend

Saturday Preparation

The great thing about this dinner is so much of it can be done ahead of time.  The chicken can be served at room temperature, the carrot salad and confetti salad can be refrigerated until you are ready to serve it and you assemble the tomato salad ahead of time and just dress it 20 minutes before you are planning to eat.  It allows you to enjoy drinks and starters with your guests (which of course I did!) 

Friday Celebration
Orange Salad

  • 4 navel oranges
Peel and remove the bitter white pith.  Thinly slice crosswise.
  • 1 medium sized red onion
Peel, thinly slice and separate into rings.
  • 1 small jicama (optional)
Peel, cut into thin slices and then triangles.

  • 1/4 cup extra virgin olive oil
  • 3 tbsp lime juice (or more to taste)
  • 1 tbsp cider vinegar
  • 1/2 tsp salt 
  • 1 tsp chili powder (or more to taste)
  • 1 tbsp finely chopped cilantro (optional)
Place in a tightly sealed container and vigorously shake.  Pour over oranges, onion and jicama arranged on a platter. 

I gave myself a break.  I bought Krusteaz Honey Cornbread instead of making it from scratch.  It was delicious.

Remember you can always jazz it up with fresh corn, scallions, rosemary, pine nuts.  Let your imagination go wild.

I loved this salad and thought it was a perfect complement to the spicy savory chili flavors.  To tell you the truth, it's not what I'd call a "guys dish".  Johnny and his buddies passed on it.