Summer Garden Salad

This Summer Garden Salad has fresh corn straight off the cob, crisp cucumbers, roasted beets and more layered over a bed of lettuce and topped with a zippy dressing. Adding a ton of summer’s most fresh produce into a big salad is my favorite thing to do!

Author: Weelicious

Meal Type: Milk Free

Cuisine: American

Difficulty: EASY

Prep. Time: 7 minutes

Cook Time:

Total Time: 7 minutes

Servings: 3 servings

Calories: 456 kcal per serving

Ingredients

1 cup - corn kernels
1 - persian cucumber
1 - beet
½ cup - sun dried tomatoes
4 - watermelon or breakfast radishes
2 - hearts of palm
6 tablespoons - olive oil
2 tablespoons - white wine or champagne vinegar
1 tbsp - lemon juice
1 clove - garlic
½ tsp - dried basil
½ tsp - dried oregano
2 teaspoons - dijon mustard
½ tsp - kosher salt

Instructions

In a large bowl, mix together the salad greens and vegetables. Toss with the dressing to combine well. Garnish with edible flowers, if desired.
Place all of the ingredients in a mason jar and shake vigorously (this is a fun job for kids) or whisk in a bowl.

Nutrition