Endless Summer Salad

Name: Endless Summer Salad
Ingredients: 1 cup apple cider vinegar; 1 cup water; 1/2 cup honey; 1 tablespoon yellow mustard seeds; 2 teaspoons kosher salt; 4 very thin slices fresh ginger (unpeeled is fine); 1 bay leaf; 2 large firm-ripe peaches, thinly sliced; 1 tablespoon unsalted butter or olive oil; 2 cups thinly sliced Vidalia onion (about 1 medium); 1/2 cup whole buttermilk; 1/2 cup sour cream; 1/2 cup mayonnaise; 2 tablespoons finely chopped fresh chives; 2 tablespoons finely chopped fresh dill; 2 tablespoons finely chopped fresh flat-leaf parsley; 1 tablespoon apple cider vinegar; 1 1/2 teaspoons kosher salt; 1/4 teaspoon black pepper; 4 ounces fresh small okra, halved lengthwise; 2 ears fresh corn (yellow, white, or bicolor), shucked; Cooking spray; 4 ounces mixed baby greens; 2 ounces baby spinach; 1/3 cup packed fresh mint leaves; 1/3 cup packed fresh basil leaves; 1 medium-sized ripe avocado, thinly sliced; 1 cup fresh blueberries; 1 cup mini cucumbers, thinly sliced; 1 cup halved cherry tomatoes

31 ingredients

4 steps

Ingredients

1 cup apple cider vinegar
1 cup water
1/2 cup honey
1 tablespoon yellow mustard seeds
2 teaspoons kosher salt
4 very thin slices fresh ginger (unpeeled is fine)
1 bay leaf
2 large firm-ripe peaches, thinly sliced
1 tablespoon unsalted butter or olive oil
2 cups thinly sliced Vidalia onion (about 1 medium)
1/2 cup whole buttermilk
1/2 cup sour cream
1/2 cup mayonnaise
2 tablespoons finely chopped fresh chives
2 tablespoons finely chopped fresh dill
2 tablespoons finely chopped fresh flat-leaf parsley
1 tablespoon apple cider vinegar
1 1/2 teaspoons kosher salt
1/4 teaspoon black pepper
4 ounces fresh small okra, halved lengthwise
2 ears fresh corn (yellow, white, or bicolor), shucked
Cooking spray
4 ounces mixed baby greens
2 ounces baby spinach
1/3 cup packed fresh mint leaves
1/3 cup packed fresh basil leaves
1 medium-sized ripe avocado, thinly sliced
1 cup fresh blueberries
1 cup mini cucumbers, thinly sliced
1 cup halved cherry tomatoes
1/2 cup roasted, salted sunflower seeds

Directions

1

Prepare the Pickled Peaches: Combine vinegar, water, honey, mustard seeds, salt, ginger, and bay leaf in a small saucepan over medium-high. Cook, stirring to dissolve honey and salt, until boiling; simmer 2 minutes. Pour into a medium bowl, and add peaches. Let stand until softened and pickled, about 30 minutes. Store peaches and liquid in an airtight container in refrigerator up to 1 month.
2

Prepare the Vidalia Onion Ranch Dressing: Heat butter or oil in a large skillet over medium-high. Add onion; cook, stirring occasionally, until softened, about 3 minutes. Reduce heat to medium; cover and cook, stirring occasionally, until very soft and starting to brown, about 10 minutes. Remove from heat, and let cool to room temperature, about 15 minutes. Transfer to a high-powered blender, and add buttermilk, sour cream, and mayonnaise; process on low speed to chop the onions. Increase to high speed, and process until smooth, about 30 seconds. Transfer to a bowl, and stir in herbs, vinegar, salt, and pepper. Chill until ready to serve.
3

Preheat a grill or grill pan to medium-high (400°F to 450°F). Spray okra and corn with cooking spray. Grill corn until charred and tender on all sides, about 4 minutes per side. Grill okra until charred and tender, about 2 minutes per side. Shave kernels from corn.
4

Toss greens, spinach, mint, and basil in a large bowl. Top with corn, okra, avocado, blueberries, cucumbers, tomatoes, Pickled Peaches, and sunflower seeds. Drizzle with Vidalia Onion Ranch Dressing, and serve immediately.