Summer Harvest Salad

Summer’s bounty never tasted better! Add chilled turkey or ham if you want a more abundant salad to serve as a main course.

ingredients

• Kernels from 2 ears of cooked corn or 1 cup frozen corn kernels (defrosted)
• 10 cherry tomatoes, split
• 2 small zucchini, ends trimmed and julienned
• 6 scallions, including green parts, cut into 1/4–inch diagonal slices (about 1 cup)
• 1 ripe avocado, peeled and cut into cubes
• 3 tablespoons Stonewall Kitchen Maine Maple Champagne Mustard
• 1/2 cup Stonewall Kitchen Champagne Shallot Vinaigrette
• 2 tablespoons chopped fresh dill
• Salt and freshly ground black pepper to taste

directions

1. Combine corn, tomatoes, zucchini, scallions and avocado in a bowl.
2. Blend Maine Maple Champagne Mustard, Champagne Shallot Vinaigrette and dill together in a small bowl.
3. Pour about three–quarters of the dressing over salad and toss to blend. Add more dressing as needed.
4. Season with salt and pepper, toss again and serve.

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Maine Maple Champagne Mustard Item: 120806 $6.50

Quantity

available to purchase May 23, 2013.

Champagne Shallot Walnut Dressing Item: 141111 $7.95