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America’s Healthy
Cooking Teacher

Veggie and Bread Salad with Corn

This rustic salad is truly delicious...and the balance is remarkable. Combining sharp and sweet flavors with a rich dressing serves us in many ways. Sharp taste will help tonify the liver, creating clear eyes and even coloring. Sweet taste will relax the middle organs, leaving our faces line-free and the rich dressing will moisturize our skin from the inside out...employing the astringent quality of the greens to insure good digestion. Perfect.

Makes 5-6 Servings

Ingredient List: 

1 cup fresh/frozen organic corn kernels
1 carrot, very thin oblong pieces
1 red onion, thin half-moon slices
1 small bunch broccoli rabe, rinsed well, left whole
5-6 slices whole grain, sourdough bread, crusts removed, 1-inch cubes
6-8 red radishes, thinly sliced
1-2 cucumbers, thinly sliced on the diagonal
12-15 oil-cured black olives, pitted, coarsely minced

Dressing
½ cup extra virgin olive oil
2-3 tablespoons balsamic vinegar
2 teaspoons umeboshi or red wine vinegar
1 teaspoon organic soy sauce
5-6 fresh basil leaves, finely minced

 
Step By Step Instructions: 

Bring a pot of water to a boil. Blanche the corn for about 30 seconds, drain and place in a mixing bowl. Blanche carrot for about one minute, drain and add to corn. Blanche red onions for about 30 seconds, drain and add to corn and carrots. Blanche greens for about a minute, drain and cut into bite-sized pieces. Mix cooked greens, bread cubes, radishes, cucumbers and olives into the corn and carrot mixture.

Prepare the dressing by simply whisking the ingredients together until smooth. Adjust flavor to your taste. Stir dressing gently into veggie and bread mixture and set aside to marinate for at least one hour before serving. The longer the salad can marinate, the better the flavors will develop. Stir occasionally as the salad marinates.