Dijon Corn Salad
Because of garden bounty, summer is a really great time to clean up our diets, but let’s face it…summer is also a time we want quick, easy and scrumptious food.
Did you know that you can have both?
You can easily impress your family and friends…and sneak in something really healthy.
Dijon Corn Salad
Ingredients
- 2 Cups Baby Arugula, Spinach or other tender leafy green of your choice
- 2 Cups Raw or Cooked Corn (I have done it both ways and prefer cooked)
- 1/2 Cup Organic Cherry or Grape Tomatoes (go ahead and dice your Heirloom Tomatoes if that is what you have)
- 2 Tablespoons Dijon Mustard
- 1 Teaspoon Local Honey
- Juice of 1/2 Lemon
- Sea Salt and Pepper to taste
Directions
- Cut corn from the cob.
- Cut cherry tomatoes in half.
- Place corn and tomatoes in large mixing bowl.
- Combine mustard, honey, and lemon juice in medium mixing bowl.
- Pour over corn and tomatoes and gently fold until dressing is evenly distributed.
- Place arugula in large bowl.
- Layer corn and tomatoes on top.
- Salt and pepper to taste.
Recipe notes…
Serves 2 as a main dish and serves many as a side dish and is best served room temperature. It can also be easily doubled.
I’ve shared this delightful dish at 1 cook out, 1 dinner party and 1 party I hosted myself in the last month. Each time, there were no left overs and no one, not one single person thought they were eating ‘healthy’ food.
I use local, organic corn from my CSA (Community Supported Agriculture). I don’t always have local, organic cherry tomatoes, but I can pick up organic at the grocery and I get the triple washed, organic baby arugula to make things even easier.
You will find this recipe in the transition phase of my Summer Detox. Being healthy isn’t about deprivation…it is more about decadence and giving your body delicious and nourishing foods!
