Hearty Farmers Market Salad

Makes 4 servings

The greatest part about this recipe is that you can make do with whatever vegetables you have. It’s completely customizable! The dressing of vinegar, mustard and herbs is also open-ended, meaning this whole recipe is just a guideline. Want to use zucchini instead of avocado? Go for it! Only have feta cheese? No big deal. Virtually any healthy food will fit this dish, so go crazy!

INGREDIENTS

For the Dressing:

½ cup olive oil
⅓ cup white wine vinegar
1 clove garlic, minced
2 tbsp. finely chopped fresh herbs such as parsley, basil, tarragon, dill or mint
1 tbsp. Dijon mustard
½ tsp. kosher salt
¼ tsp. freshly ground black pepper

For the Salad:

1 medium head green leaf lettuce (about 8 oz.), torn or cut into ½-inch strips
2 medium tomatoes, cored and diced
1 large cucumber, peeled and cut into cubes
1 medium ear corn, shucked and kernels sliced off the cob
4 medium radishes, finely chopped
1 medium avocado, cut into ½-inch cubes
3 hard-boiled eggs, cut in half
½ cup crumbled blue cheese
4 oz. cooked bacon, chopped

INSTRUCTIONS

1. To make the vinaigrette dressing, whisk all the ingredients together in a small bowl until well combined. Set aside.
2. For the salad, place the lettuce in a large bowl. Add the tomatoes, cucumber, corn kernels and radishes.
3. Add the avocado, eggs and cheese; garnish with the bacon.
4. Sprinkle the salad with the vinaigrette and mix well. Enjoy!

This AMAZING Recipe can be found in my Mediterranean Meals on a Budget cookbook here