Meatless Monday Recipe: Farmers Market Salad
You can make this any time of year without the corn and fresh basil. It’s especially tasty if you mix it and let it sit for a while. Extra dressing will last 5 days in the fridge.
1 bunch kale, thick stems removed and leaves coarsely chopped
1 bunch rainbow chard, thick stems removed and leaves coarsely chopped
1 red sweet bell pepper, seeded and cut into a 1∕4-inch dice
1 yellow (or orange) sweet bell pepper, seeded and cut into a 1∕4-inch dice
1 bunch scallions, finely chopped
3 ears sweet corn, shucked, lightly steamed and cut off the cob
2 tablespoons chopped parsley
2 tablespoons chopped basil
1∕2 cup red and yellow teardrop tomatoes
1∕3 cup fresh lemon juice
1∕2 cup extra virgin olive oil
1 tablespoon garlic (about one head), chopped
3∕4 teaspoon sea salt
1∕2 teaspoon fresh ground black pepper
Serves 6 (Yield: 12 cups). Per serving: 208 calories, 2 g fat (.3 g saturated), 14 g protein, 44 g carbohydrates, 15 g fiber, 815 mg sodium
1. Whisk together the lemon juice, olive oil, garlic, salt and pepper until well combined. Set aside.
2. Place the kale and chard in a large bowl. Add half of the dressing, and gently massage it through the greens for about 3 minutes.
3. Add bell peppers, scallions, corn and herbs to the greens. Add more dressing to taste, and mix until all the vegetables are combined.
4. Garnish the salad with red and yellow teardrop tomatoes.