This salad is great for a large crowd and loaded with delicious vegetables for a southwestern flair. It has wonderful flavor and color taking advantage of lots of fresh ingredients.  The Charred Corn is especially delicious and a great addition to many salads. 

Serves 6-8

2 romaine hearts, sliced crosswise

10 oz chopped Kale

10-12 oz baby greens

2 cups sliced red cabbage

2 cups sliced savoy cabbage

2 cups matchstick carrots

1 red pepper, diced

10 oz frozen corn

15 cherry tomatoes sliced

1 can black beans, drained and rinsed

1 avocado, diced

5 radishes, thinly sliced

1 cup toasted pumpkin seeds

Dressing:

1/4 cup cilantro loosely packed

1 shallot

1/4 cup greek plain, non-fat yogurt

juice of one lime

1 tablespoon honey

4 tablespoons white balsamic vinegar

1/2 cup pumpkin seed oil (olive oil if you prefer)

kosher salt and pepper to taste

Directions:  Heat a medium skillet with 2 tablespoons of olive oil on medium-high heat.  Place corn in skillet and sauté, stirring frequently.  Corn will begin to caramelize and get golden brown.  Continue to cook until golden all over.  Let cool completely.  Place greens in a large bowl along with other vegetables and the black beans and cooled corn.  In a blender, combine ingredients for dressing and pulse until well combined and cilantro is chopped.  Toss salad with dressing and serve immediately.  Extra dressing can be refrigerated and used for future use.