James Carrier
Yield
Makes 12 cups; about 4 main-dish servings

Heather Ogston composed this bountiful fresh chopped salad after receiving a box of beautiful summer produce from a community farm. Chop the vegetables into pieces that are roughly the same size — between 1/4- and 1/2-inch pieces.

How to Make It

Step 1

In a small bowl, mix yogurt, mayonnaise, mustard, lemon juice, celery salt, 1/4 teaspoon salt, and 1/4 teaspoon pepper.

Step 2

In a large bowl, mix corn kernels, tomatoes, kidney beans, lettuce, cucumber, basil, cheese, and eggs. Add dressing and mix gently to coat, or serve dressing separately, to spoon over individual servings. Add more salt and pepper to taste.

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