From the Cook
From the Cook
From the Cook
1/4
Summer Garden Salad
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For the salad
1
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In a large bowl, mix together the salad greens and vegetables. Toss with the dressing to combine well. Garnish with edible flowers, if desired.
For the dressing
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Place all of the ingredients in a mason jar and shake vigorously (this is a fun job for kids) or whisk in a bowl.
My Calorie Intake
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Tips & Tricks (5)
- Char Your Corn for Depth 🌽Cut corn kernels from the cob and quickly char them in a hot skillet for 2-3 minutes before adding to the salad to caramelize sugars and enhance natural sweetness.
- Make Dressing in Advance ⏰Whisk your Dijon mustard, garlic, lemon juice, and vinegar together 30 minutes before serving so flavors meld; add olive oil and seasonings just before dressing to maintain emulsion.
- Roast Beets Wrapped in Foil 🔥Wrap beets individually in foil and roast at 400°F for 45-60 minutes until tender, then shock in ice water—this method concentrates sweetness and makes peeling effortless.
- Pickle Your Radishes for Crunch 🥒Thinly slice breakfast radishes and quick-pickle them in vinegar and salt for 15 minutes before serving to enhance their peppery bite and add textural contrast throughout the salad.
- Dress Strategically Last Minute 🥗Toss your salad with dressing just before serving and keep delicate ingredients like hearts of palm and fresh corn separate until final assembly to prevent sogginess.
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About the Cook
Hi, I’m Catherine McCord. As a chef, TV host, cookbook author, entrepreneur, and mom of three, my goal at Weelicious is to be a resource dedicated to providing simple, nutritious, and delicious recipes for the whole family.
Recipe Facts
Diet at a Glance
Vegetarian
Vegan
Gluten Free
Low-Cholesterol
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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