Corn, Cherry Tomato & Asparagus Salad

"This is a show stopper but please try and use fresh corn, as it makes a huge difference."
 
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Ready In:
15mins
Ingredients:
8
Serves:
6
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ingredients

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directions

  • Place lemon juice in a medium bowl and slowly whisk in the olive oil.
  • Prepare an ice bath.
  • In a large pot of boiling water add 1 tablespoon of salt.
  • Add corn and asparagus and blanch till tender crisp.
  • Strain into colander and place into ice bath until completely cool.
  • Strain and let sit to completely drain all the water.
  • Place in a large bowl with the tomatoes, reserved dressing and the mint.
  • salt & pepper to taste.
  • Serve chilled or at room temperature.
  • Enjoy!

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RECIPE SUBMITTED BY

<p><img src="http://i80.photobucket.com/albums/j166/ZaarNicksMom/PACsticker-Adopted.jpg" alt="" />I Was Adopted banner: <br /><img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/IWasAdoptedfall08.jpg" border="0" alt="Photobucket" /> <br />Hi My Name is Emmy Lu and I am a Tibetan Terrier. Oh and we just got a puppy who is also a Tibetan Terrier. She is a pain....but of coarse I am still The Queen around here. <br /> <br />My Sister Maddy & I and yes our Mom & Dad live in Huntsville, Ontario, Canada six months of the year and Naples, Florida the rest of the year. <br />My Mom loves to cook and she is constantly on the internet looking for ideas and also has a library of cookbooks. Oh and by the way my Mom cooks us all our <br />meals and also our doggie treats. <br />As we are all in summer mode year round. Our favorite cookbook right now is "Best Summer Weekends" by Jane Rodmell.</p>
 
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