DRESSING: 2 tbsp. extra virgin olive oil
1 tbsp. fresh lime juice
1/2 clove garlic, crushed
Salt and fresh ground black pepper to taste SALAD: 4 c. washed, trimmed, and torn spinach leaves
1 med. cucumber, peeled and thinly sliced
2 ears corn, shucked and kernels cut from cobs (about 1 1/2 c.)
1/2 c. fresh basil leaves, torn into sm. pieces
2 scallions, cut into thin diagonal slices DRESSING: Whisk together all ingredients in small non-reactive bowl. SALAD: Combine spinach, cucumber, uncooked corn, basil and scallions in large salad bowl. Add dressing and toss to coat. Makes 4 servings. |
