Summer Harvest Salad
Add to Recipes
Made With Our
Directions
Item No.
141111
Use the buttons to adjust the quantity. Minimum quantity is 1, maximum quantity is 50.
Item No.
120806
Use the buttons to adjust the quantity. Minimum quantity is 1, maximum quantity is 50.
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 Walnut Dressing
- 2 Tablespoons fresh dill, chopped
- Salt and freshly ground black pepper to taste
Directions
- Combine corn, tomatoes, zucchini, scallions and avocado in a bowl.
- Blend Maine Maple Champagne Mustard, Champagne Shallot Walnut Dressing and dill together in a small bowl.
- Pour about 3/4 of the dressing over salad and toss to blend. Add more dressing as needed.
- Season with salt and pepper, toss again and serve.
