Farmers' Market Salad
Just add the protein of your choice for a complete meal! Switch it up by choosing proteins such as grilled chicken, salmon or shrimp. Or how about topping your salad with some leftover steak slices or go vegetarian with kidney beans or garbanzos?
Servings: 4
Ingredients
- 4 cups mixed lettuces such as romaine, red leaf, butter, escarole, etc.
- 2 carrots peeled and chopped
- 1 cucumber peeled and sliced
- 1/2 cup shredded purple cabbage
- 1 ripe tomato yellow tomatoes are less acidic if you can find them
- About 6 mini bell peppers or 1/2 cup each chopped red and green bell pepper
- 1 ear corn shucked and roasted
- 1/4 cup olives such as black, Greek or kalamata
- 2 tablespoons toasted pine nuts
- Favorite healthy salad dressing or try Balsamic Vinaigrette
Instructions
- In a large bowl, toss all ingredients together along with your favorite healthy salad dressing.
Notes
Make Ahead and Storage Tips: salad may be assembled (undressed) up to 6 hours ahead. Cover and refrigerate. Drizzle salad with dressing before serving. Store leftover salad covered in the refrigerator; use within 1 day.
Be daring: try salad greens you’ve never tasted before. How about dandelion greens, watercress or arugula? Try to choose your vegetables according to the season and what’s available locally. If you can find them, heirloom tomatoes and pattypan squash are great additions to summer salads. Liven up spring salads with asparagus and fresh dill sprigs. Shredded beets and butternut squash are delicious in autumn and winter salads.
Quick homemade vinaigrette: in a small bowl, whisk together 1/2 cup olive oil, 1/3 cup apple cider vinegar, 1 teaspoon Dijon mustard, 1 clove garlic, chopped, juice of a lemon and a pinch of dried oregano and basil. Use just enough dressing to lightly coat the salad. Or try my Balsamic Vinaigrette.
To roast corn: Preheat oven to 425 degrees F. Lightly coat a baking pan with olive oil spray. Roast kernels for about 8 minutes, or until lightly charred, turning occasionally with a spatula to prevent burning. (watch carefully) Let cool.
Love summer salads? Try Layered Picnic Salad or Duo of Beets Salad with Orange-Basil Vinaigrette.
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