I am pretty serious denial about the fact the fall is just around the corner. So it should come as no surprise that I am finding every way to savor what is left. Last week I went the food route by combining some of my favorite summer veggies into an oh-so-decadent summer salad with inspiration from the City Sage.
I started by cutting up some of my faves; 2 fresh ears of corn, small red onion, english cucumber, and some grape tomatoes and tossed them in a bowl and set aside.
Then I pulled out my 2 cup food processor {no need for the big guy} and made an amazing Jalapeno Basil Shallot Dressing.
Once prepared, I scooped a hearty helping of veggies onto a bed of cottage cheese, drizzled with the dressing and had myself a nice, healthy and satisfying lunch. The following day I did the same but added avocados, and that turned it up a notch. You won’t regret making this salad!
Ingredients:
Basil Shallot Vinaigrette
1 cup fresh basil leaves
1 jalapeno, de-seeded
3/4 cup extra virgin olive oil
1/4 cup white balsamic vinegar
2 tbsp clover honey
1 tsp Koop’s horseradish mustard
1/2 large shallot
1/2 tsp salt
pepper to taste
Veggie Salad
2 ears corn, kernels cut off cob
1 cucumber, thinly sliced and then halved
1 cup grape tomatoes, sliced
1/2 red onion, chopped
Cheers!!
breaking heels on unsolid ground... 