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This salad came together so deliciously! It’s so fresh and crisp and the mix of flavors is like a taste of summer in your mouth!
2 packs Bowery Baby Butter Lettuce
2 ears of fresh corn or 2 cups frozen corn
1 tablespoon extra virgin olive oil
1/4 teaspoon salt
1/4 teaspoon ground black pepper
2 medium carrots
1 large nectarine, sliced thin
1 cup fresh blueberries
1 large Persian cucumber, cut in half lengthwise and sliced
12 grape tomatoes, halved
1/4 cup roasted slivered almonds
1/4 cup extra virgin olive oil
3 tablespoons balsamic vinegar
3 tablespoons whole grain mustard
2 tablespoons honey
Cut the corn kernels off the cob. In a large skillet, heat olive oil, add corn, salt, and pepper and cook over medium-high heat for five minutes until the corn starts to caramelize.
While the corn is cooking, make the carrot ribbons. Peel the carrots and, with the vegetable peeler running the length of the carrot, create ribbons, rotating each carrot as you get close to the core so you get nice wide strips. Alternatively, you can use shredded carrots.
To make the salad dressing, whisk together all the salad dressing ingredients or shake them in a jar with a tight lid.
To assemble the salad, place lettuce in a large bowl and add the rest of the ingredients. Pour as much salad dressing as desired and mix well.
Sponsored by Bowery
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