- 6 cups lettuce arugula, leaf lettuce, bibb lettuce, mesclun greens are all great pick your favorites
- 1 cup cherry tomatoes
- 1 cup radishes
- 4 ears corn use baby corn on the cob or remove the kernels of the larger cobs
- 2 tablespoons Italian dressing
- 1/2 each cucumber
- 2 each carrots
- 1/2 each red onion
- 2 tablespoons red wine vinegar
- Make pickled red onions for garnish. Slice the red onions very thin. Top with red wine vinegar. Allow them to sit for a few minutes.
- Break the lettuce into bite-size pieces. Rinse in a colander under running water. Spin or pat dry. We like to use a lettuce spinner. We fill it with water and drain it several times, then spin it dry. Excess lettuce can be stored in a bowl or bag in the refrigerator. Place the lettuce for the salads in 4 separate bowls. Drizzle a little Italian dressing on each bowl of lettuce.
- Slice all of the veggies. For the corn we husked it and then microwaved it for a few minutes until tender. Baby corn can go in the bowl while larger cobs should have the kernels cut off.
- Arrange all the veggies on top of the lettuce. Top with pickled red onions. Serve immediately or chill for later service.
Judy’s passion for cooking began with helping her grandmother make raisin oatmeal for breakfast. From there she earned her first food service job at 15, was accepted to the world-famous Culinary Institute of America at 18 (where she graduated second in her class), and went on to the Fachschule Richemont in Switzerland where she focused on pastry arts and baking. After a decade in food service for Hyatt Hotels, Judy launched Food and Health Communications to focus on flavor and health. She graduated with Summa Cum Laude distinction from Johnson and Wales University with a BS in Culinary Art, holds a master’s degree in Food Business from the Culinary Institute of America, 2 art certificates from UC Berkeley Extension, and runs a food photography studio where her love is creating fun recipes.
Judy received The Culinary Institute of America’s Pro Chef II certification, the American Culinary Federation Bronze Medal, Gold Medal, and ACF Chef of the Year. Her enthusiasm for eating nutritiously and deliciously leads her to constantly innovate and use the latest in nutritional science and Dietary Guidelines to guide her creativity, from putting new twists on fajitas to adapting Italian brownies to include ingredients like toasted nuts and cooked honey. Judy’s publishing company, Food and Health Communications, is dedicated to her vision that everyone can make food that tastes as good as it is for you.