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Fresh Corn Cherry Salad With Sweet Cucumber Vinaigrette

laura
Simple and full of everything you want to taste in these first days of summer, I love this salad for it's ease, flavor, and utterly addictive combination of fruits and veggies. Watch out, Michelle Obama, this is one salad that may just make healthy eaters out of us all! A beautiful addition to your Memorial Day picnic or potluck plans. Especially good when served alongside Easy Kalua Pork and rice.
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Course Salad
Cuisine American

Ingredients
  

FOR THE SALAD:

  • 6-8 cups Baby Arugula & Spinach
  • 20-30 cherries pitted and sliced in half
  • 2 stalks celery diced
  • 2 ears fresh corn with kernels sliced off
  • 1/2 vidalia onion sliced
  • Optional: 1 grilled chicken breast diced

FOR THE CUCUMBER VINAIGRETTE:

  • 1/2 cucumber
  • 2 tablespoons diced vidalia onion
  • juice of 1 lime & 1 lemon
  • 1/4 cup pure maple syrup or sugar
  • 1/4 cup white vinegar
  • 1/3 cup light olive oil
  • salt to taste
  • ground white pepper to taste

Instructions
 

  • FOR THE SALAD:Toss all ingredients together.
  • FOR THE CUCUMBER VINAIGRETTE:Place all ingredients in a blender. Blend until pureed. If using an industrial-strength blender (like a VitaMix), just pop the entire cucumber--skin and all--right inside. It's easier that way, and lends a beautiful pale-green tinge to the vinaigrette. If using a standard blender, peel the skin from the cucumber before adding it to the blender.
  • Enjoy!