Whip up a Summer Salad!

I just love a salad when the weather is hot, and this recipe is quick, easy and a delicious mix of crunch, sweet, tart and juice. The basis of this recipe comes from my good friend Chandrika, she made it for lunch one day, I liked it so much, I asked for the recipe and modified it to be safe for all (Chandrika adds Walnuts and only uses oil and juice for the dressing) Enjoy!

On another note allergenistas - I got word from good sources at Ina’s that they now have Fried Chicken that is not only wheat and dairy free, but also is free of egg. I tried it out last Wednesday (they only have Gluten Free Fried Chicken on the second Wednesday of each month, reservations are required) and it delivers great flavor and crunch! Thanks Ina!

Summer Salad
Serves 4



1 tablespoon olive oil
½ cup frozen corn
½ pound baby spinach
*3 sun dried tomatoes, in oil, diced
½ red pepper, small dice
Sunflower seeds (you can also use flax seeds)
1 orange, cut in segments, pith removed

* Most brands of sun dried tomatoes in oil contained sulphites. You can buy them dry, rehydrate them according to packaging and then let them soak in oil over night.

Dressing
¼ cup canola oil
3 Tablespoons of orange juice
1 Tablespoon white wine vinegar
1 Tablespoon Agave Nectar
1 teaspoon red onion, finely diced
2 teaspoons Kosher salt
½ teaspoon black pepper

Place pan over medium high heat, add olive oil and let heat.
Add corn and cook until browned throughout, remove from heat and cool.
You can also buy pre-roasted corn at Trader Joe’s.
Once corn is cool, mix in a large bowl with other salad ingredients
Mix dressing together and whisk, drizzle lightly over salad.