Harvest Salad Recipe

Name: Harvest Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 fresh ears of corn, boiled,kernels removed; 1 cup finely shredded green cabbage; 1 ½ cups baby spinach leaves (or torn larger leaves); ⅓ cup seeded red sweet pepper, cut in small bite size pieces; ⅓ cup seeded yellow sweet pepper, cut in small bite size pieces; ⅓ cup seeded green sweet pepper, cut in small bite size pieces; 1 stalk celery, cut into 1/4 inch slices; 1 small grated carrot; 2 -3 thinly sliced radishes; 3 -4 chopped green onions; 2 tomatoes, cut in 16 wedges; ¼ cup extra virgin olive oil; ¼ cup fresh lime juice; 1 teaspoon dry mustard; 2 teaspoons honey; ½ teaspoon dried tarragon leaves; ½ teaspoon salt; ¼ teaspoon pepper

Servings: persons

3 fresh ears of corn, boiled,kernels removed
1 cup finely shredded green cabbage
1 ½ cups baby spinach leaves (or torn larger leaves)
⅓ cup seeded red sweet pepper, cut in small bite size pieces
⅓ cup seeded yellow sweet pepper, cut in small bite size pieces
⅓ cup seeded green sweet pepper, cut in small bite size pieces
1 stalk celery, cut into 1/4 inch slices
1 small grated carrot
2 -3 thinly sliced radishes
3 -4 chopped green onions
2 tomatoes, cut in 16 wedges
¼ cup extra virgin olive oil
¼ cup fresh lime juice
1 teaspoon dry mustard
2 teaspoons honey
½ teaspoon dried tarragon leaves
½ teaspoon salt
¼ teaspoon pepper

1
Prepare and add all the veggies, except the tomatoes, to a large bowl.
2
Lightly toss to combine.
3
Cover and refrigerate until ready to serve.
4
To prepare the dressing, add all the ingredients to a jar with a tight fitting lid.
5
Close the lid tightly and shake well.
6
To serve, shake well and add the dressing to the bowl, lightly toss to coat.
7
Divide salad into 4 equal portions on salad plates, lined with spinach leaves, place four tomato wedges around edges of each plate.

280

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 3 fresh ears of corn, boiled,kernels removed, 1 cup finely shredded green cabbage, 1 ½ cups baby spinach leaves (or torn larger leaves), ⅓ cup seeded red sweet pepper, cut in small bite size pieces, and more.

Yes, Harvest Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Harvest Salad

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