The perfect light summer green salad. Dressing recipe from Nordstrom Family Table Cookbook. Makes enough for 1 very large salad or several small salads.
Ingredients
Corn cobs, boiled and cut off the cob2 T. olive oilFresh greens, cut in bite size piecesRadish, thinly slicedAvocado, cut in small piecesRed onion, dicedFeta cheeseTomatoes, dicedCucumber, diced1/3 cup seasoned rice wine vinegar1/4 cup fresh lime juice2 T. honey1 clove garlic, minced1 1/2 tsp. favorite spice, such as smokey paprika, a Mexican spice, or chipotle chili pepper1/2 tsp. kosher salt3/4 cup canola oil1 cup tightly packed fresh cilantro leaves (cut off the stems), finely chopped
Instructions
To cook the corn, boil fresh corn cobs for 6 minutes; cool and cut the corn off the cob. You can also use frozen corn, defrosted.
Heat a saute pan with olive oil, fry the corn for about 2 minutes; add the seasoning. Cool the corn and set aside.
Add greens to a large bowl and place chopped vegetables and cheese on top.
Add the vinegar, lime juice, honey, garlic, and seasoning to a small bowl. Whisk together, drizzling in the canola oil. Stir well.
Add in the finely chopped cilantro to the dressing mixture. Shake or stir well.