This salad is perfect on a hot summer day when turning on an oven, stove or even a grill is the last thing you want to do. The seasonal ingredients compliment each other well and make a great side or main dish. Recipe serves 1-2 as a dinner salad or 3-4 as a side. If you want to add a little more to it, but still keep it simple, goat cheese, walnuts and cooked bulgar are excellent options.
If you do want to bother cooking with heat, this salad goes very well with a grilled chicken, white fish or shrimp. Season your protein with a simple lemon pepper or even make extra dressing for a marinade.
Salad Ingredients
2 cups arugula
2 cups baby spinach leaves
1 ear of corn, kernels cut from cob
1 nectarine, sliced
1/2 red onion, very thinly sliced
Dressing Ingredients
1/4 cup olive oil
2 tsp dijon mustard
1 tbsp apple cider vinegar
1 small shallot, chopped
2 tbsp citrus juice (lemon, lime, orange or grapefruit)
salt and pepper to taste
Instructions
Place your greens in a bowl or serving dish. Sliced the kernels off the corn and thinly slice your nectarine and onion. Add them to the top of the greens.
In a jar (with lid) or salad dressing container, combine dressing ingredients. Choose your citrus juice based on whatever you have on hand, or how tart/sweet you would like your dressing. Shake the ingredients vigorously.
Pour dressing over the salad ingredients and toss gently. Season to taste with salt and pepper.