A yummy sneak peek recipe from Best of Bridge Everyday Celebrations
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Ingredients
- 4 cobs of corn, shucked
- 8 oz (250 g) asparagus spears
- 1 red bell pepper, quartered
- 3 tbsp (45 mL) canola oil, divided
- 1 ½ lb (750 g) mini potatoes
- 1/3 cup (75 mL) chopped fresh basil
- 3 tbsp (45 mL) cider vinegar
- 3 tbsp (45 mL) chopped sun-dried tomatoes in oil, drained
- 1 large garlic clove, minced
- 2 tsp (10 mL) Dijon mustard
- ½ tsp (2 mL) salt
Instructions
- Toss cobs of corn, asparagus and pepper with half of the oil. Place on greased grill over medium-high heat; close lid and turn occasionally for about 10 minutes or until golden and crisp. When cool enough to handle, cut corn kernels off cob and place in a large bowl. Chop asparagus and pepper and add to bowl.
- Meanwhile, bring a large pot of salted water to a boil over high heat. Add potatoes and cook for about 10 minutes or until tender. Remove with a slotted spoon and drain well. Quarter potatoes and add to bowl. Stir in basil.
- In a small bowl, whisk together remaining oil, vinegar, sun-dried tomatoes, garlic, mustard and salt. Toss with vegetables to coat. Serves 4.
Notes
- Tips
- If you need to use up leftover grilled or rotisserie chicken, be sure to add some to the salad. It will make for a heartier salad.
- Want some more zing to your salad? Emily’s cousin Maria suggests adding another splash of vinegar when serving!
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