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Summer Salad with Shallot Vinaigrette

Summer Salad with Shallot Vinaigrette

Coastal Living JULY 2008

  • Yield: Makes 6 servings


  • 3 red beets
  • 2 ears fresh corn, shucked
  • 1 cup green beans
  • 1 cup fresh English peas
  • 1 (6-ounce) package fresh baby spinach
  • 1 head green leaf lettuce, washed and torn into pieces
  • 1/4 to 1/2 cup Shallot Vinaigrette
  • 1 small red onion, thinly sliced
  • 1/2 cup toasted walnuts or pecans
  • 1/2 cup crumbled goat cheese


Bake beets, covered with foil, at 400° for 30 minutes or until tender. Cool, remove skins, and cut into thin wedges.

Cook corn in boiling water to cover until crisp-tender, and drain. Plunge into ice water to stop the cooking process; drain. Repeat with green beans and peas.

Toss spinach and lettuce with 1/4 cup Shallot Vinaigrette in a large bowl. Cut corn kernels from cobs, and combine with beets, beans, peas, and red onion. Top greens with beet mixture, walnuts, and goat cheese. Drizzle with dressing to taste.


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Summer Salad with Shallot Vinaigrette Recipe