Vegetable Box Salad

Vegetable Box Salad Recipe
James Carrier
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.

Yield:

Makes 12 cups; about 4 main-dish servings

Recipe from

Sunset

Nutritional Information

Calories 519
Caloriesfromfat 52 %
Protein 24 g
Fat 30 g
Satfat 9.8 g
Carbohydrate 38 g
Fiber 9.5 g
Sodium 995 mg
Cholesterol 202 mg

Ingredients

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

Preparation

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

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.

Note:

Heather Ogston, Roseville, CA,

Sunset

August 2004
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