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Vegetable Box Salad





Yields
Makes 12 cups; about 4 main-dish servings

Heather Ogston composed this bountiful fresh chopped salad after receiving a box of beautiful summer produce from a community farm. Chop the vegetables into pieces that are roughly the same size — between 1/4- and 1/2-inch pieces.

Vegetable Box Salad




James Carrier
 2/3 cup plain low-fat yogurt
 1/3 cup mayonnaise
 2 tablespoons Dijon mustard
 2 tablespoons lemon juice
 1 teaspoon celery salt
  About 1/4 teaspoon salt
  About 1/4 teaspoon pepper
 2 cups uncooked fresh white corn kernels
 1 1/2 pounds ripe tomatoes, rinsed, cored, seeded, and chopped
 1 can (15 oz.) kidney beans, rinsed and drained
 1 romaine lettuce heart (about 8 oz.), rinsed and chopped
 1/2 English cucumber (about 8 oz.), ends trimmed, chopped
 6 to 8 basil leaves, chopped
 4 ounces cheddar cheese, cut into 1/4-inch cubes
 3 hard-cooked eggs, shelled and chopped
Step 1
1

In a small bowl, mix yogurt, mayonnaise, mustard, lemon juice, celery salt, 1/4 teaspoon salt, and 1/4 teaspoon pepper.

Step 2
2

In a large bowl, mix corn kernels, tomatoes, kidney beans, lettuce, cucumber, basil, cheese, and eggs. Add dressing and mix gently to coat, or serve dressing separately, to spoon over individual servings. Add more salt and pepper to taste.

Nutrition Facts

Servings 0

Amount Per Serving
Calories 519Calories from Fat 52
% Daily Value *
Total Fat 30g47%

Saturated Fat 9.8g50%
Cholesterol 202mg68%
Sodium 995mg42%
Total Carbohydrate 38g13%

Dietary Fiber 9.5g38%
Protein 24g48%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.