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Veggie Salad with Creamy Jalapeno Dressing
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If you're turning over a leaf and trying to add more vegetables into your diet, this is a great little recipe that makes a large amount, and keeps well for a few days in the fridge.

Dressing:

2 tbsp finely chopped jalapeno
1/4 cup mayonnaise
1/2 cup sour cream
2 tbsp white wine vinegar
1 tsp celery seed
1/4 tsp each salt and pepper


Salad

1 small pkg frozen corn
2 tomatoes, chopped 
4-5 stalks celery chopped
1 medium cucumber, chopped
1/2 medium red onion, chopped

Chop all vegetables in the same relative size.  

Mix dressing ingredients and combine with vegetables. 

Refrigerate to chill before serving for at least an hour.  Even better the next day!
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