|
|
SALADS AND SALAD
DRESSINGS:
Chopped Salad with Corn, Snap
Peas and Bacon
|
Chopped
Salad with Corn, Snap Peas, and Bacon |
|
|
|
|
|
Fresh summer
flavors...
|
|
|
|
MUSTARD VINAIGRETTE: |
|
|
2
Tbs |
|
red
wine vinegar |
|
|
1
Tbs |
|
fresh lemon juice |
|
|
1
Tbs |
|
dijon mustard |
|
|
2
tsp |
|
minced garlic |
|
|
9
Tbs |
|
olive oil |
|
|
1/8
tsp |
|
kosher salt |
|
|
1/8
tsp |
|
freshly ground black pepper
|
|
|
|
|
SALAD: |
|
|
1½
cups |
|
sugar snap peas, trimmed and cut in half
diagonally |
|
|
1½
cups |
|
fresh corn kernels (2 to 3 ears) |
|
|
½
head |
|
romaine lettuce, chopped into small
pieces |
|
|
1
medium |
|
cucumber, peeled, seeded and diced |
|
|
1
medium |
|
carrot, peeled and shredded |
|
|
½
medium |
|
red
bell pepper, diced |
|
|
5
medium |
|
radishes, thinly sliced |
|
|
3
whole |
|
green onions, sliced |
|
|
6
whole |
|
cherry tomatoes, halved |
|
|
1
cup |
|
fresh basil leaves, cut into thin strips |
|
|
½
cup |
|
grated Parmesan cheese |
|
|
½
tsp |
|
kosher salt |
|
|
¼
tsp |
|
freshly ground black pepper |
|
|
12
slices |
|
bacon, cooked and crumbled |
|
|
|
|
|
|
1 |
Prepare
vinaigrette: Combine first 4 ingredients in a
bowl. Whisk in oil; stir in salt and pepper. Set
aside until ready to use. |
|
2 |
Cook peas in
boiling water to cover for 1 to 2 minutes;
immediately plunge peas into ice water to stop
the cooking process. Cook corn in boiling water
for 2 minutes; immediately plunge corn into ice
water to stop the cooking process. Drain peas
and corn. |
|
3 |
Place
chopped lettuce in a large bowl. Add peas, corn,
cucumber and remaining salad ingredients. Toss
with desired amount of Mustard Vinaigrette. Add
cheese, salt and pepper; toss gently. Mound
salad on a large platter and sprinkle with
bacon. |
|
|
|
|
Servings: 8 |
|
Recipe Source |
|
The Coastal Living Cookbook |
|
|
|
PRINT this
Recipe
RATE this Recipe
Ratings:
***Hey,
This one's a keeper!- would
make it again. "Tons of fresh veggies in one salad.
Great crunch and flavor."
-Green Harbor, MA
|
|
