Late Summer Garden Salad with Spicy-Sweet-Lime Jalapeno Dressing
- Prep Time: 15
- Cooking Time: 0
- Serves 2-4
For the Dressing
3 tablespoons extra-virgin olive oil
2 tablespoons fresh lime juice
1 tablespoon honey
1 tablespoon minced jalapeño pepper
1 tablespoon minced fresh cilantro
1/4 teaspoon salt
For the Salad
1 (10 ounce) package Backyard Farms Cocktail Tomatoes, quartered
1 ear cooked corn, kernels sliced off
1 medium cucumber, trimmed and sliced
1 (4 ounce) package baby salad greens
Late Summer means an abundance of garden veggies! This easy vegetarian salad uses cucumbers, cocktail tomatoes and that pesky single ear of corn that we all have leftover after a backyard barbecue. A spicy-sweet lime-jalapeño dressing gives this recipe some kick. We recommend using Little Leaf Farms Baby Red & Green Leaf Mix as the base for this salad. Recipe and photos by Liz Harris of Floating Kitchen.
Whisk together all the ingredients for the dressing in a small bowl. Set aside.
Add the tomatoes, corn kernels and sliced cucumber to a medium bowl. Pour in the dressing and toss gently to combine.
Divide the salad greens between serving plates. Then spoon the tomato mixture over top. Enjoy immediately.