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.
2/3 cup plain low-fat yogurt
1/3 cup mayonnaise
2 tablespoons Dijon mustard
2 tablespoons lemon juice
1 teaspoon celery salt
About 1/4 teaspoon salt
About 1/4 teaspoon pepper
2 cups uncooked fresh white corn kernels
1 1/2 pounds ripe tomatoes, rinsed, cored, seeded, and chopped
1 can (15 oz.) kidney beans, rinsed and drained
1 romaine lettuce heart (about 8 oz.), rinsed and chopped
1/2 English cucumber (about 8 oz.), ends trimmed, chopped
6 to 8 basil leaves, chopped
4 ounces cheddar cheese, cut into 1/4-inch cubes
3 hard-cooked eggs, shelled and chopped
How to Make It
In a small bowl, mix yogurt, mayonnaise, mustard, lemon juice, celery salt, 1/4 teaspoon salt, and 1/4 teaspoon pepper.
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.
This salad is so fresh and light. I would make this salad and the dressing over and over again. Instead of mixing the dressing in I left it on the side. This would be a great picnic or side dish. I omitted the hard boiled egg since I am not a fan and used mixed greens instead of romaine. You really can make this salad your own and add in any ingredients you so choose. Delicious!
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