Farmer’s Market Salad

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Summer Farmer's Market Salad

Wow, just wow. A trip to the farmer's market brings home salads all week.
Prep Time: 20 minutes
Course: Salad
Cuisine: American
Servings: 4 people
Calories: 44kcal
Author: Judy Doherty


  • 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.


Use any variety of lettuce or veggies found in a farmer's market. The sky is the limit for creativity!


Serving: 2cups | Calories: 44kcal | Carbohydrates: 7g | Protein: 2g | Fat: 2g | Saturated Fat: 0.2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.4g | Trans Fat: 0.01g | Sodium: 96mg | Potassium: 311mg | Fiber: 2g | Sugar: 4g | Vitamin A: 815IU | Vitamin C: 16mg | Calcium: 32mg | Iron: 1mg
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