from Everyday Celebrations
This colourful summer in a salad is a great way to enjoy garden and market vegetables!
Ingredients
4 cobs of corn, shucked
8 oz (250 g) asparagus, quartered
1 red pepper, quartered
3 tbsp (45 mL) canola oil, divided
1 ½ lb (750 g) mini potatoes
1/3 cup (75 mL) cider vinegar
3 tbsp (45 mL) chopped sun-dried tomatoes in oil, drained
1 large garlic clove, minced
2 tsp (10 mL) Dijon mustard
½ tsp (2 mL) salt
Directions
Toss cobs of corn, asparagus and pepper with half of the oil. Place on greased grill over medium-high heat, close lid and turn occasionally for about 10 minutes or until golden and crisp. When cool enough to handle, cut corn kernels off cob and place in a large bowl. Chop asparagus and pepper and add to bowl.
Meanwhile, bring a large pot of salted water to a boil over high heat. Add potatoes and cook for about 10 minutes or until tender. Remove with a slotted spoon and drain well. Quarter potatoes and add to bowl. Stir in basil.
In a small bowl, whisk together remaining oil, vinegar, sun-dried tomatoes, garlic, mustard and salt. Toss with vegetables to coat.
Tips: If you need to use up leftover grilled or rotisserie chicken, be sure to add some of the salad. It will make for a heartier salad.
Want some more zing to your salad? Add another splash of vinegar when serving.
Nada’s Tips & Tricks: I like this salad all year around and when the bbq isn’t up and running, you can roast the vegetables in a 400F oven. I like a little heat in my dressing so add a splash of hot sauce. You can use whatever vegetables you have on hand to change up the flavours.
Courtesy of Best of Bridge Everyday Celebrations by Sylvia Kong and Emily Richards © 2022 https://robertrosebooks.com/can/ Reprinted with permission. Available where books are sold. Text copyright © 2022 Sylvia Kong and Emily Richards. Photographs copyright © 2022 Ashley Lima. Cover and text design copyright © 2022 Robert Rose Inc.