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

Ingredients

  • 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

Instructions

  • 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.

Notes

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

Nutrition

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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