GOLDEN GIRL SALAD
6
servings30
minutesThis Golden Girl Salad is sun-kissed bowl of crisp textures and sweet, tangy flavors. True to its name, it brings together sweet corn, golden tomatoes and bright yellow bell peppers, making this one a visually stunning and refreshing dish. Spicy heat from Gris Gris Blend studs the vinaigrette. The blistered corn gets rich, toasty flavor from Roasted Garlic Extra Virgin Olive Oil. A fun name with big, big flavors!
Ingredients
- Ingredients for the Salad
4 ears corn, cut from the cob
1 tsp Salt n Pepa Blend
1/2 head green cabbage, sliced
4 carrots, diced
2 yellow bell peppers, seeded and cored, diced
2 scallions, white and green parts, sliced
1 bunch chives, sliced
2 cups gold cherry tomatoes, halved
Juice of 1 lime
- Ingredients for the Vinaigrette
2 cloves garlic, grated
1 Tbsp White Balsamic Vinegar
1 tsp Gris Gris Blend
1/4 tsp salt
Directions
- For the Vinaigrette
- In a bowl, whisk together the garlic, White Balsamic Vinegar, Gris Gris Blend and salt. Slowly drizzle in the Lemon Garlic Extra Virgin Olive Oil while whisking constantly. Taste and adjust with additional salt if needed.
- For the Salad
- Heat a large skillet over medium high heat. Drizzle in the Roasted Garlic Extra Virgin Olive Oil to coat the bottom. Add in the corn kernels and season with Salt n Pepa Blend. Cook, stirring often, until the corn is heated through and blistered brown in spots. Remove from heat and cool.
- In a large bowl, toss the cabbage, carrots, bell pepper, scallions, chives, cherry tomatoes along with the roasted corn. Pour the dressing over the salad and toss to combine. Taste and adjust with salt. Squeeze in the lime. Serve as a salad, side or with tortilla chips for dipping.
