This chopped salad is a cinch to throw together and includes lots of tasty summer produce: zucchini, corn, bell peppers, basil. Top it off with a sweet and tangy dressing and you’ve got yourself one satisfying dinner salad.
Chopped Summer Salad + Honey Mustard Vinaigrette
I’m convinced that salads don’t need recipes. Just chop up what produce you have on hand and throw into a bowl. If you are partial to certain veggies over others, chop up more of those and less of the others for your preferred ratio. The beauty of cooking at home is that you can create dishes to your liking. If you find that you’ve made too much, save it -undressed – for leftovers.
Chop all veggies: spinach, zucchini, red bell pepper, broccoli, scallion, basil. I used defrosted corn kernels, but some char grilled corn from the cob would be excellent.
Dressing: equal parts olive oil and apple cider vinegar, plus some honey and grainy mustard. Start with 1/2 TBS of each, then play around with the amounts until you find the taste you like. If you need somewhere to start, try these measurements: 1/4 cup oil + 1/4 cup vinegar + 1 TBS honey + 1/2 TBS mustard.
Afterthought: If only I had some bacon…