Summertime Confetti...

Sometimes, creativity doesn't involve needle and
thread at Brynwood. Sometimes, it involves food.

I hadn't made this recipe in a while, but it's already hot in southern Florida, so it was a perfect dish to serve on Mother's Day. Today, I'm sharing my recipe for Confetti with you.

Composed of garden-fresh vegetables and a few other ingredients, it's a light and refreshing melange' that is perfect for summertime entertaining. It's always been a huge hit around here. Feel free to add or subtract to suit your individual taste, but I usually follow a recipe verbatim the first time and then make adjustments after I've made it according to the original.

Confetti

Chop the following ingredients and mix together in a large bowl:

• 1 can drained, pitted, jumbo ripe olives
• 2 large bunches of green onions (scallions)
• 3 large green peppers
• 1 lb. fresh mushrooms
• 6-7 fresh tomatoes
• cilantro (optional)
  

Add:

• 1 (2 c.) jar of salsa in desired strength (mild to spicy)
• 2-3 T. olive oil
• 3 T. wine or balsamic vinegar
• salt and pepper to taste
  

Cover and refrigerate. The longer it stands, the better it tastes. Serve cold with your favorite chips. (I prefer the round Doritos corn chips.) Oh, and a Marguerita (with or without alcohol) would be a nice accompaniment!

If you make this recipe, I'd love to hear what you think of it!