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.

Ratings & Reviews

ChelleyBones's Review

ChelleyBones
August 24, 2009
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!