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Summer Harvest Salad View Larger

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.


  • 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


  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.


In Stock

Maine Maple Champagne Mustard
Maine Maple Champagne Mustard Item: 120806 $6.50


In Stock

Champagne Shallot Walnut Dressing
Champagne Shallot Walnut Dressing Item: 141111 $7.95