Harvest Salad with Herb Dressing

Anne Krause

In a large shallow serving bowl, mix 3 tablespoons extra-virgin olive oil, 3 tablespoons white wine vinegar, 3 tablespoons minced sweet onion, 1 tablespoon chopped fresh basil or fresh dill leaves, and 1 clove garlic, peeled and minced.

Add 1 cup each fresh-cut corn kernels, diced firm-ripe tomatoes, diced cucumbers, diced red bell peppers, and chopped radishes. Mix and add salt and pepper to taste.

Crumble 4 ounces fresh chèvre (goat cheese) over salad. Makes 4 to 6 servings. ―Linda Lau Anusasananan

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