Sunshine Salad
Save this Recipe
Featured in Cookbooks
Sunshine Salad
Forgive the slightly cheesy name but this is sunshine in salad form: crisp, light and hot. While I periodically enjoy a traditional leafy salad, I find salads like these to be a bit more fun to make and eat. The trick is to balance all of the flavors and textures: sweet tomatoes, crisp red onion and cabbage, spicy dressing. Picking vegetables of different colors results in a salad that is as visually arresting as it is tasty.
Yield: 6 servings
- Ingredients:
-
2
cups boiled or grilled corn kernals
- 1 ½
-
1
cup halved cherry or grape tomatoes
- 1
- 1
- dressing:
- ¼
- ⅓
-
¼
teaspoon Scotch Bonnet hot sauce
In a small bowl, whisk together all of the dressing ingredients. Set aside. In a large bowl, toss together all of the salad ingredients. Drizzle with dressing then toss to coat. Refrigerate for 15 minutes before serving.
coconutlime
1 Recipes |
0 Cookbooks |
Profile
This recipe viewed 3 times
Source: Coconut & Lime
Public
Locked
Sign-in to comment on this recipe.
The Cook
Recipe Roll
- Sunshine Salad
