Harvest Salad

Wonderful freshly harvested veggies make a wonderful side salad to add to any meal.

• Ready In: 30 mins
• Serves: 4

Ingredients

• 3  fresh  ears of corn, boiled,kernels removed
• 1  cup  finely shredded green cabbage
• 1 1⁄2 cups  baby spinach leaves (or torn larger leaves)
• 1⁄3 cup  seeded red sweet pepper, cut in small bite size pieces
• 1⁄3 cup  seeded yellow sweet pepper, cut in small bite size pieces
• 1⁄3 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

• Dressing

• 1⁄4 cup extra virgin olive oil
• 1⁄4 cup fresh lime juice
• 1  teaspoon dry mustard
• 2  teaspoons honey
• 1⁄2 teaspoon dried tarragon leaves
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon pepper

Directions

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.