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This seasonal salad can take advantage of any colorful combination of vegetables from the summer farmers market. Try different colored tomatoes, beans and corn; try adding steamed potatoes, try red onion or baby garlic instead of shallot – there are so many potential combinations.
- 1/2 pound fresh wax beans or green beans, trimmed
- 2 medium ears fresh corn, with corn cut from cob and cobs discarded
- 1/3 cup fresh shelled peas
- 1/2 cup halved grape tomatoes or teardrop tomatoes
- 4 medium radishes, trimmed and sliced thinly
- 1 tablespoon minced shallot
- Spicy Almonds (see recipe directions)
- 1 ounce feta cheese, crumbled
- 1/4 cup prepared red wine or balsamic vinaigrette
- 1 1/2 cups fresh salad greens, such as arugula or watercress
Fill a medium saucepan with 2 inches of water and place a steamer insert inside. Bring to a boil; add beans. Steam, covered, for 3 minutes, then add corn and peas and steam 2 minutes more, or until beans are tender-crisp. Let cool. Combine in a large bowl with tomatoes, radishes, shallots, almonds and feta. Dress with prepared vinaigrette and serve on salad greens.
FOR THE SPICY ALMONDS:
Preheat oven to 350 degrees F. Heat 1 tablespoon unsalted butter in a small skillet. As butter melts, stir in 1/8 teaspoon chili powder and 1/8 teaspoon salt. Stir in 1/4 cup roughly chopped almonds. Spread the almonds on a baking sheet lined with foil, and bake 10 to 15 minutes, until fragrant. Let cool before placing on salad.
Recipe reprinted by permission of Almond Board of California. All rights reserved.
nutrition information per serving
198 calories; 12g total fat; 14mg cholesterol; 407mg sodium; 20g carbohydrates; 6g fiber; 6g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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