Harvest Salad

Name: Harvest Salad
Ingredients: 3 fresh ears of corn, boiled,kernels removed; 1 cup finely shredded green cabbage; 1 12 cups baby spinach leaves (or torn larger leaves); 13 cup seeded red sweet pepper, cut in small bite size pieces; 13 cup seeded yellow sweet pepper, cut in small bite size pieces; 13 cup seeded green sweet pepper, cut in small bite size pieces; 1 stalk celery, cut into 1/4 inch slices; 1 small grated carrot; 2 -3 thinly sliced radishes; 3 -4 chopped green onions; 2 tomatoes, cut in 16 wedges; 14 cup extra virgin olive oil; 14 cup fresh lime juice; 1 teaspoon dry mustard; 2 teaspoons honey; 12 teaspoon dried tarragon leaves; 12 teaspoon salt; 14 teaspoon pepper

18 ingredients

7 steps

Ingredients

3 fresh ears of corn, boiled,kernels removed
1 cup finely shredded green cabbage
1 12 cups baby spinach leaves (or torn larger leaves)
13 cup seeded red sweet pepper, cut in small bite size pieces
13 cup seeded yellow sweet pepper, cut in small bite size pieces
13 cup seeded green sweet pepper, cut in small bite size pieces
1 stalk celery, cut into 1/4 inch slices
1 small grated carrot
2 -3 thinly sliced radishes
3 -4 chopped green onions
2 tomatoes, cut in 16 wedges
14 cup extra virgin olive oil
14 cup fresh lime juice
1 teaspoon dry mustard
2 teaspoons honey
12 teaspoon dried tarragon leaves
12 teaspoon salt
14 teaspoon pepper

Directions

1

Prepare and add all the veggies, except the tomatoes, to a large bowl.
2

Lightly toss to combine.
3

Cover and refrigerate until ready to serve.
4

To prepare the dressing, add all the ingredients to a jar with a tight fitting lid.
5

Close the lid tightly and shake well.
6

To serve, shake well and add the dressing to the bowl, lightly toss to coat.
7

Divide salad into 4 equal portions on salad plates, lined with spinach leaves, place four tomato wedges around edges of each plate.