Summer Salad with Shallot Vinaigrette |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
3 red beets |
2 ears fresh corn, shucked |
1 cup green beans |
1 cup fresh english peas |
1 (6-ounce) package fresh baby spinach |
1 head green leaf lettuce, washed and torn into pieces |
1/4 to 1/2 cup shallot vinaigrette |
1 small red onion, thinly sliced |
1/2 cup toasted walnuts or pecans |
1/2 cup crumbled goat cheese |
Directions:
1. Bake beets, covered with foil, at 400° for 30 minutes or until tender. Cool, remove skins, and cut into thin wedges.
2. Cook corn in boiling water to cover until crisp-tender, and drain. Plunge into ice water to stop the cooking process; drain. Repeat with green beans and peas.
3. Toss spinach and lettuce with 1/4 cup Shallot Vinaigrette in a large bowl. Cut corn kernels from cobs, and combine with beets, beans, peas, and red onion. Top greens with beet mixture, walnuts, and goat cheese. Drizzle with dressing to taste.
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