Wednesday, August 18, 2010

summer salad

Summer food is some of my favorite.
Potato Salad. Watermelon. Ice cream. Fresh green beans. Warm peaches off the tree.
I could go on for days, really.
The other night for dinner we had red potatoes tossed with olive oil and fresh thyme, corn on the cob and grilled chicken off of the bbq.
Hello, lovely dinner.
Thought you might like the leftover recipe it yielded.

Summer Salad
heart of romaine rinsed and chopped
red potatoes chopped into bite size pieces
corn cut of of the cobb (2 ears of cooked corn should do)
1 pint grape tomatoes
1/2 cucumber peeled and cut into bite size pieces

Toss with vinaigrette:
3 T each red wine vinegar and olive oil
1 tsp dijon mustard
salt and pepper to taste
1/4 C fresh basil, chopped

Toss salad and vinaigrette. Top with left over grilled chicken.
I love you, summer salad. I really do.

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1 comment:

Sheila said...

Sounds faBUlous!