together? Try this salad and see for yourself! This sweet and tangy combination
takes only a little time to put together, and it’s easy to eat on the go. Bring
it to work for lunch or to a friend’s picnic as a side dish. If you want to
turn it into a green salad, use a quart-size Mason jar and add 2 cups of mixed
greens or spinach on top.
Lime Vinaigrette (below)
finely chopped red onion
slices (half- or quarter-moons)
chopped fresh cilantro
into a pot to cover the corn and bring to a boil over high heat. Add the corn
and boil for 5 minutes. Remove the corn from the water and let cool for a few
minutes, then slice off the kernels.
the vinaigrette, then the onion and the cucumber. Finish with layers of corn
kernels, cilantro, and blueberries. Seal and refrigerate until ready to use.
pepper, to taste
hot sauce (if using). Slowly add the olive oil, whisking, until the dressing
hot out, some cool, sweet watermelon will help you get through the afternoon.
This salad adds a savory note with cherry tomatoes and feta, perfectly
complementing the flavor of the watermelon without diminishing the cooling
the vinaigrette dressing and continuing with the tomatoes, parsley, watermelon,
and feta cheese, in that order. Seal the jar and refrigerate until ready to
and pepper. Slowly add the olive oil, whisking, until the dressing thickens.