• Friday, June 5, 2020

Peak of Summer Salad

Vegetables that grow together often taste great together. Combining a slew of in-season summer vegetables with tender fresh herbs is an easy way to guarantee an amazing salad.


  • 1 1⁄2 tablespoons fresh shallot, minced
  • 2 tablespoons red wine vinegar
  • 1 tablespoon honey
  • 3⁄4 teaspoon Dijon mustard
  • 1⁄2 teaspoon kosher salt
  • 1/8 – 1⁄4 teaspoon fresh ground black pepper
  • 3 tablespoons extra virgin olive oil
  • 1 large ripe tomato
  • 6 small Yukon Gold potatoes, cooked and chilled
  • 1 ear of fresh sweet corn, raw
  • 3 cups fresh arugula, torn or cut into 2-inch pieces
  • 6 large leaves of fresh basil, roughly chopped
  • 1⁄4 cup Smokey Blue cheese


  1. In a medium bowl combine the minced shallot, red wine vinegar, honey, Dijon mustard, kosher salt and black pepper. Whisk in the extra virgin olive oil. Set aside.
  2. Dice the tomatoes and cooked potatoes into 1-inch pieces. Place in a large salad bowl. Cut sweet corn off of the cob and add to the tomatoes and potatoes along with the arugula and chopped fresh basil.
  3. Just before you are ready to serve the salad, pour the vinaigrette dressing over the vegetables and toss to coat. Sprinkle with crumbled Smokey Blue cheese.

Nutrients per serving: 201 calories, 9 g total fat, 2 g saturated fat, 4 mg cholesterol, 195 mg sodium, 28 g total carbohydrates, 3 g dietary fiber, 5 g sugars, 4 g protein. Estimated cost per serving: $1.15

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