In a correction to our story broadcast Saturday and on the web, contrary to earlier reports, the Iowa State Patrol says a Pottawattamie County man was INJURED following a rollover accident Friday afternoon in western Iowa’s Monona County, he did NOT die. 26-year old Mitchell Blazek, of Council Bluffs was hurt when he was ejected from the 2001 GMC Yukon he was driving, after the vehicle went out of control in a construction zone on Interstate 29, at around 4:25-p.m., Friday.
Officials say the SUV was traveling south in the left lane near mile marker 113, because the right lane was closed due to road surface work. The speed limit in the area had been reduced to 55-miles per hour. For reasons unknown, the SUV went out of control and crossed the right lane before entering the west ditch and rolling over before coming to rest upright.
Blazek came to rest in the west ditch, about 50-feet north of the SUV. He was flown by Life Net to Mercy Medical Center in Sioux City, where he was treated for injuries. Two children, ages 1 and 3, were in strapped into their car seats, and were not injured. The accident remains under investigation.
Equipment needed: a slender jar with tight fitting lid, glass preferred. A wide-mouth jar makes it easier to remove the salad. Choose a size to fit your tastes for individual or family. A bowl for serving.
Ingredients needed: salad dressing veggies, and other, see lists below.
1. Start at the bottom. Pour 2 to 3 tablespoons of vinaigrette, creamy, your favorite dressing in bottom of the jar.
2. Add hearty vegetables such as cucumbers, red onion. broccoli,celery, carrots, peppers
3. Stack in the next layer of less hearty veggies such as mushrooms, corn, zucchini, green beans, tomatoes.
4. Next layer could be pasta rice or other if you choose to include.
5. Add meat, cheese or eggs. Chunks of cooked left over ham, chicken etc. would be good. Use chunked or crumbled cheese.
6.Top everything with your favorite greens. Add nuts or seeds if you like. Close tightly.
Choose a size and combination you like. The most important “rule” is to keep the dressing and greens separated. The salads may be made up to 4 days in advance and refrigerated. If including meat or eggs, it will be best to use the same day or add those ingredients on of the greens the same day as you will be eating. Have a variety of choices for children. They may surprise you…if they stack it, they probably will eat it.
NOT YOUR USUAL POTATO SALAD
3 pounds cubed red skinned potatoes
1-pound fresh green beans
1 can (2.2 ounces) sliced ripe olives, drained
½ cup chopped celery
½ cup chopped onion
¼ cup vegetable or olive oil
2 tablespoons white wine vinegar
2 teaspoons ground mustard
2 teaspoons dill weed
2-½ teaspoons seasoned salt
(we used McCormick Season-All)
Place potatoes in a large saucepan. Add water to cover. Bring to boil;
cook until just tender. Drain; cool slightly.
Cook green beans until tender crisp.
Mix all vegetables.
Whisk oil and seasonings together; add to vegetables and toss.
Refrigerate at least 4 hours before serving.
Makes 12 servings.
LaVon Eblen and Miss NiNi discuss Salads on the Go.