From the Garden Summer Salad |
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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 10 |
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This is a wonderful salad! I use fresh herbs from the garden. Lemon basil is a favorite! You can use what herbs you have handy. You could add toasted bread cubes to make this a panzanella salad! Add what you like! Enjoy! Ingredients:
2 stalks celery |
1 ear of corn |
1/2 large cucumber, peeled, seeded |
1 1/2 cups fennel |
2 cups loosely packed spinach |
1/2 cup red onion |
1/2 cup cherry tomatoes, cut in half (optional) |
2 tablespoons fresh herbs (such as mint, parsley, basil, thyme, oregano, tarragon, etc.) |
1/2-1 tablespoon fruity vinegar (optional-i used pomegranate vinegar) (optional) |
1 -2 tablespoon italian dressing |
2 tablespoons balsamic vinegar |
2 -3 tablespoons olive oil |
fresh ground black pepper |
kosher salt |
Directions:
1. Slice celery, cucumber, fennel and red onion thinly with a mandoline(or by hand).
2. Cut corn off the ear.
3. Chop spinach in bite size pieces.
4. Chop herbs fine.
5. Mix dressing ingredients in small bowl. Pour over salad and toss to mix. Serve and enjoy!
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