This is a delightfully light salad. Put together a dinner on the deck and this would be a real winner.
- 2 cups fresh corn kernals (4 ears)
- 2 cups cubed cantaloupe
- 1/2 jalapeno pepper, seeded, chopped fine
- 1 tbsp. fresh dill
- 3 tbsp. freshly squeezed lime juice
- 2 tbsp. olive oil
- 1 tsp. dry mustard
- 2 cups mixed spring greens
Cook the corn in a saucepan for 2 minutes. Drain and rinse under cool water until the corn becomes cool. Scrape the corn from the cobs and put in a large bowl.
Add the cubed cantaloupe, jalapeno. dill and toss to combine.
In a bowl. combine the lime juice, olive oil and dry mustard. Pour over the corn mixture. Add the greens and toss.
Let stand for 5 minutes before serving.
This will make 6 servings.
Spring Greens With Fresh Berries
Aaah! Spring is around the corner and, after preparing the yard, deck and house with spring cleaning, the mind wanders to meals on the deck and this is a WONDERFUL way to do it. This will serve 6-8 people.
- 12 cups mixed spring greens, washed and spun dry
- 2 cups baby romaine lettuce,
- 1 head radicchio, shaved
- 1 cup fresh pea shoots
- 1/2 cup toasted, chopped pecans
- 1/3 cup red seedless grapes, halved
- 1/3 cup each fresh raspberries and blackberries
- 1/3 cup raspberry vinegar
- 1/2 cup olive oil
- 1/4 tsp. sugar
- crumbled goat cheese
Combine the greens, radicchio and pea shoots on a large serving platter. Sprinkle with the pecans, grapes and berries evenly..
Whisk together the raspberry vinegar, olive oil, sugar and drizzle over the platter. Top with the crumbled cheese.
Now serve with warm rolls. friends, sun shining and, oh yes, a glass of wine – chilled perfectly. Spring? Bring it on!
Terrific Salad For Valentine’s Dinner
This salad can be doubled if serving for company, but if only for two (one) it is delicious, easy and quick to make.
- 4 cups of spring mix greens
- 4 slices lean prosciutto, torn in small, bite size pieces
- 1 ripe mango (peeled, pitted and sliced in wedges)
- 1 ripe papaya (peeled, seeds removed, sliced)
- 150 grams fresh mozzarella, cubed
- 1/4 cup toasted pecans, chopped
- 1/4 cup olive oil
- 1/4 cup fig balsamic vinegar
- 1 tsp. Dijon mustard
Arrange the greens, prosciutto and fruit on your prettiest salad plate or bowl. Top with the cheese, and sprinkle the pecans over the salad. You probably won’t need all the greens, but is there if this is going to be the main course, as in a luncheon.
Whisk together the remaining ingredients and drizzle over the salad, serving immediately.
Now you know why it is so special….yummmmmm