August 04, 2008
Sunshine Salad
Ingredients:
2 cups boiled or grilled corn kernals (cooled)
1 1/2 cups chopped red cabbage
1 cup halved cherry or grape tomatoes*
1 cup chopped red onion
1 bunch scallions, diced (green and white parts)
dressing:
1/4 cup white wine vinegar
1/3 cup olive oil
1/4 teaspoon Scotch Bonnet hot sauce**
juice of 2 limes
*I used a combination of heirloom Yellow Pear and (red) Juliet tomatoes from my own garden.
**I used Miss Hatties Yellow Hot Sauce.
Directions:
In a small bowl, whisk together all of the dressing ingredients. Set aside. In a large bowl, toss together all of the salad ingredients. Drizzle with dressing then toss to coat. Refrigerate for 15 minutes before serving.
My thoughts:
Forgive the slightly cheesy name but this is sunshine in salad form: crisp, light and hot. While I periodically enjoy a traditional leafy salad, I find salads like these to be a bit more fun to make and eat. The trick is to balance all of the flavors and textures: sweet tomatoes, crisp red onion and cabbage, spicy dressing. Picking vegetables of different colors results in a salad that is as visually arresting as it is tasty.
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8 Comments:
That looks so fresh and pretty! I think the name fits :-)
It does look delish. I'm a huge fan of red cabbage!
I *love* the name! Colors are fabulous :)
I think it's a cool name, actually. The photo evokes a very sunshiney feeling in me!
This looks like a refreshing salad for a good summertime dinner.
I think the title is perfect for this salad. It looks like sunshine in a bowl!
This salad looks so fresh and shunshinie! :)
This looks so refreshing and crisp!
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