Summer Veggie Salad with Herb Vinaigrette


SO MANY VEGETABLES. That’s what I thought this week after our CSA delivery. However, it’s important to note I didn’t view this as a problem; rather, I immediately planned to make a salad. Summer Veggie Salad with Herb Vinaigrette resulted from my planning, so there we were eating our vegetables and herbs. As you’ll gather, the salad works with any raw veggies, the fresher the better, so throw in what you have. I listed the vegetables I used below, since I loved the mix.

Summer Veggie Salad

2 ears of corn

1 cucumber

1 zucchini

2 heirloom tomatoes

3 carrots

Herb Vinaigrette

1/3 cup olive oil

1 tbsp apple cider vinegar

1 tsp dijon mustard

1 tsp basil

1 tsp sage

1 tsp chives

salt and pepper

Boil water for corn, and cook corn for about 3-4 minutes. Roughly chop all veggies, and combine in a large bowl. If warm, rinse corn under cold water to cool, then cut off from cob. In a container with a lid, combine olive oil, apple cider vinegar, dijon, basil, sage, and chives, and shake to combine. Season veggies with salt and pepper, and toss with vinaigrette. Let salad sit covered for 15 minutes to let flavors blend.


Beet Salad with Orange Vinaigrette

Beet Salad

Beets! They turn my hands red every time, which consistently leads to questioning. They take forever, but my advice is this: let the beets cook as long they need. Don’t take them out early! Don’t do it! Serve the beets warm right away or chilled, but the vinaigrette tastes best at a cooler temperature.

Beet Salad with Orange Vinaigrette

4 medium-sized beets

1/4 chopped pistachios

1 orange, zested and squeezed

1/2 cup olive oil

1 tbsp balsamic vinegar

1 tbsp honey

1/4 tsp garlic powder

1/2 tsp salt

1/2 tsp pepper

Preheat oven to 400 degrees. Cut off tops and roots from beets and remove skin using a vegetable peeler. Lightly toss with olive oil and place in foil on a baking sheet, using foil to cover beets. Bake for 45-50 minutes, until beets are tender. Remove from oven, let cool slightly, and cut beets into bite size pieces. In a container with a lid, mix orange juice, orange zest, olive oil, balsamic vinegar, honey, garlic powder, salt, and pepper. Toss dressing with beets and top with pistachios.