Thursday, July 13, 2017

Roasted Corn and Cucumber Summer Salad

Despite my extensive cookbook collection, both vintage and current, I often create my own dishes based on the contents of our over-filled refrigerator. 

I'm enamored of the lettuce-free salad I concocted for my lunch today. (I'm tired of salad greens lately for no particular reason.) Using organic veggies from this week's CSA produce delivery, my delicious summer salad is also simple.

Roasted Corn and Cucumber Summer Salad
  • 1 whole cucumber, peeled and diced into large bites
  • 10 to 12 cherry tomatoes, cut in half
  • 2 ears of grilled corn, chilled and cut from the cobs
  • 2 ounces of jack cheese, cut into bite-sized cubes

Next time, I'll add a quarter cup of chopped red onions, and maybe a small handful of chopped walnuts. The grilled corn ears were leftovers from last night's dinner. 

I tossed this refreshing summer salad with a very small amount of ranch dressing.

Enjoy!  Thanks to my sister, Teri, for inspiring me to eat even more veggies. 

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