[Liz]

FARMER’S MARKET SALAD / Salad serves 2. Dressing serves 4.
Fresh and delicious with corn, zucchini, red bell pepper and tangy sun-dried tomato vinaigrette.

Salad 2 heads romaine, chopped (or 5 oz. spinach or baby kale) 2 ears of corn kernels, 1 small zucchini, in moon shapes 1 – 2 nectarines or peaches 1 red bell pepper, diced 1 avocado

Sun-dried Tomato Vinaigrette processor 1/2 cup water 3 tablespoons olive oil 3 tablespoons sun-dried tomatoes (packed in oil or water soaked), see notes 2 tablespoons apple cider vinegar 1 clove garlic salt/pepper

Instructions Salad: For the salad use a much, or as little, as you like of each vegetable. Assemble: Fill individual bowls with leafy greens and top with the remaining produce. Drizzle with sun-dried tomato vinaigrette overtop. Finish it off with mineral salt and freshly cracked pepper to taste.

Notes Oil-free + raw vinaigrette: Soak dried sun-dried tomatoes in water for at least 20 minutes. Omit the oil, using water.

[MomwithHope]

I can’t wait til we can have our own lettuce again. I won’t buy any from the store. Until our tomatoes come in I use our own dried tomatoes from last year. I have about 3 quart bags in the fridge left. I dry them italian style, olive oil and herbs in our dehydrator. Your recipe sounds good. We use up our dried tomatoes in salads until out tomatoes come in. Although we chop them small. BTW chopped dry tomatoes are great mixed in with cream cheese for a spread. And I take the last of them and put them in a cuisinart with a bottle of good ranch dressing. Lots, until it turns orange. Great dressing.

[Diana in Wisconsin]

That salad sounds so good! I bought Buttermilk yesterday for a batch of Buttermilk Salad Dressing. :)

Yes, I know I can MAKE Buttermilk (1 cup milk, 1 Tbsp. White Vinegar, let sour a bit) but I wanted to follow the recipe to-the-letter at first, then I’ll experiment.