There’s so much fresh, homegrown deliciousness at this time of year. Corn, tomatoes, potatoes, beans, peaches—oh my! Get cooking with the bounty of the harvest. But first, get inspiration from these appetizing recipe and image from Foodland Ontario, foodlandontario.ca.
When the summer heat is really on, the thought of turning on the oven can be too much. Here’s a salad that’s no sweat to make.
Preparation Time: 10 minutes
Cooking Time: 4 minutes
Makes 2 servings
Ingredients
2 medium cobs Ontario sweet corn, husked and cut into 1-inch (2.5 cm) pieces
1/4 lb (125 g) Ontario green beans
1 head Ontario bibb or Boston Lettuce
2 hard-cooked eggs, quartered
1 can 6-1/2 oz/184 g) chunk salmon, well drained
1 Ontario sweet red pepper, cut into strips
1 Ontario tomato, cut into 8 wedges
8 black olives
1/3 cup (75 mL) olive oil
2 tbsp (25 mL) red wine vinegar
2 cloves Ontario garlic, minced
1 tbsp (15 mL) finely chopped fresh Ontario herbs
Salt and pepper
Instructions
In large pot of boiling water, cook corn for 3 minutes until almost tender. Add beans and cook for 1 more minute. Drain and immediately rinse under cold running water to stop cooking. Drain well.
Arrange lettuce leaves over platter about 15-inches (38 cm) in size. Arrange beans on lettuce, followed by eggs, salmon, red pepper, corn and tomato. Scatter with olives.
In small bowl, whisk together oil, vinegar, garlic, herbs, and salt and pepper to taste; drizzle over salad.
Nutritional Information
1 serving
PROTEIN: 31 grams
FAT: 48 grams
CARBOHYDRATE: 41 grams
CALORIES: 720
