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Garden Fresh Summer Salad with Buttermilk Vinaigrette

Garden Fresh Summer Salad with Buttermilk Vinaigrette

Suzanne Shaw  /  5/22/2019  /  Facebook  /  Twitter  / 

This is the absolute freshest, most satisfying way to work in some of the fantastic vegetables and herbs you'll find in the middle of Summer. 

A couple of notes about this dish as you can see it does contain corn, which is typically off limits after weight loss surgery. I'll be honest because it's not about what Corn is, it's because of what we do to Corn before we eat it. No one gained weight by eating plainly cooked Corn with nothing on top. It's when we start popping it in oil, drenching it with butter and putting salt and cheese on top. Or buttering a boiled cob and then adding salt. So this is a perfect way to get a little Corn flavor without the temptation to add a bunch of high-fat toppings.

The first step to this salad is to make the Buttermilk Vinaigrette and let the gorgeous fresh herbs marry together with the buttermilk and create a truly rich tasting dressing that's still well within Bariatric limits.


Buttermilk Vinaigrette Dressing Ingredients

  • 1/4 cup buttermilk
  • 2 tablespoon white-wine vinegar
  • 1/2 salt
  • 1/4 teaspoon pepper
  • 2 tablespoon olive oil
  • 1 minced clove garlic, minced
  • 1/8 cup fresh dill, roughly chopped
  • 1/8 cup fresh chives, finely chopped
  • 1 tablespoon oregano, roughly chopped
  • 1 tablespoon tarragon, roughly chopped
Instructions
Combine all in a food processor and pulse until well combined.
Pour into a bowl, cover, and chill for 4-5 hours.

Garden Fresh Summer Salad Ingredients

  • 1 shallot very thinly sliced
  • salt
  • 2 ears raw fresh sweet corn, removed from the cob.
  • 1 medium english cucumber, finely diced
  • 1 cup cherry tomatoes, sliced in half
  • 1 red bell pepper, seeded and finely diced
  • 2 tablespoon oregano, roughly chopped
  • 2 tablespoon tarragon, roughly chopped
  • 1/8 cup fresh dill, finely chopped
  • 1/8 cup fresh chives, finely chopped
Instructions
In a small bowl add the sliced shallot and toss with salt. Gently massage together.  Set aside while you prepare the remaining ingredients.
In a large bowl, add the corn, cucumber, cherry tomatoes, bell pepper, shallots and fresh herbs. Gently stir to combine. Cover and chill in the refrigerator for 3-4 hours.
When ready to serve, toss with the Buttermilk Vinaigrette Dressing to coat immediately before serving.

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