Cornucopia Salad

Arugula
Lettuce
Sugar Snap Peas
Cherry Tomatoes
Sweet Red Bell Pepper

This recipe was adapted from Fairshare CSA coalition contributor Margot Lee, courtesy of REAP.  Margot suggests, “A litte bit of chopping, and this robust salad is ready to serve.  And with two sources of protein, it makes a complete meal.”

 

Salad

1 bunch arugula, torn

1 bunch lettuce, torn

½ pound sugar snap peas, strings removed

1 cup cooked black beans

1 cup diced buffalo mozzarella (optional)

8 cherry tomatoes, halved

kernels from 1 ear cooked corn

¼ cup diced orange or red bell pepper

 

Dressing

2 tablespoons red wine vinegar

2 tablespoons balsamic vinegar

2 tablespoons lime juice

1 tablespoon grated lime peel

¼ cup minced red onion

2 tablespoons chopped fresh basil

1 tablespoon minced parsley

1 tablespoon Dijon mustard

½ teaspoon salt

1 teaspoon freshly ground black pepper

2 tablespoons chopped roasted red bell pepper

2 tablespoons water

6 tablespoons olive oil

6 tablespoons canola oil

 

Toss all salad ingredients together in a large bowl.  Make the dressing by whisking together all ingredients except oils.  Add the oils a little a time, mixing well, until the consistency is smooth and thick. Drizzle over the salad and toss to mix.

 

Serves 4

 

Source: Fairshare CSA Coalition: Farm-Fresh and Fast, Easy Recipes and Tips for Making the Most of Fresh, Seasonal Foods