When the weather starts to warm up and you are looking for a salad to reflect the warm sunshine, this salad is a nice option.  My family is a big fan of Boston lettuce and I love to incorporate it in my salads along with other veggies to make the salad a bit more substantial.  I love the bright green color and texture of Napa cabbage which works great in combination with the other greens in the salad.

Serves 4

Ingredients:

for salad:

  • 1 head Boston lettuce, leaves torn
  • 6 oz approximately favorite greens
  • 2 cups shaved napa cabbage
  • 2 carrots, peeled and shaved in ribbons
  • 2 cups frozen corn
  • 1 cup frozen edamame
  • 1 sliced avocado
  • 4 radishes, thinly sliced
  • 1 handful herbes parsley and chives
  • 1 tablespoon olive oil
  • kosher salt and pepper to taste

for dressing:

  • ½ cup plain Greek yogurt
  • ¼ cup extra-virgin olive oil
  • ¼ cup creamy dijon mustard (I love grey poupon)
  • 3 tablespoons honey, to taste
  • 3 tablespoons white balsamic vinegar (I love Alessi)
  • 1 minced shallot
  • 2 teaspoons poppy seeds
  • kosher salt and freshly ground black pepper to taste

 

Heat a medium skillet on medium heat with olive oil.  Add corn and sauté for several minutes, turning frequently until corn just begins to caramelize and get golden.  Add edamame and stir another minute.  Remove from heat and allow to cool.  In a large bowl or rimmed platter, place greens and Boston lettuce as a first layer.  Add remaining vegetables on top.  Place all ingredients for dressing in a 2-cup liquid measuring cup or bowl. Whisk dressing until well blended adjusting seasonings to taste. Drizzle on salad and serve immediately, enjoy!