Summer CSA Salad with Red Wine Tomato Vinaigrette
 
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A beautiful summer salad with corn, tomatoes, avocado, and green beans, topped with a fresh tomato and red wine vinaigrette.
Author:
Yields: 4 dinner-sized salads
Ingredients
For the dressing:
  • 1 vine-ripened tomato, roughly chopped
  • 1 clove garlic
  • 1 Tbsp red wine vinegar
  • 3 Tbsp extra virgin olive oil
  • 1 tsp prepared mustard
  • juice of 1 lemon
  • 2 tbsp water
  • 1/2 tsp dried oregano
  • salt and pepper to taste
For the salad:
  • 1 small head lettuce, torn and washed
  • 4 cups trimmed green beans
  • kernels from 1 ear of corn (about 3/4 cup)
  • 1 pint cherry or grape tomatoes
  • 1 avocado, chopped
  • 2 green onions, thinly sliced (optional)
Instructions
  1. First, make the dressing. Puree tomato in a food processor until liquefied. Add remaining dressing ingredients and blend again until smooth. Refrigerate until ready to use.
  2. Next, we are going to quickly blanch the green beans. Bring a pot of water to a boil and prepare an ice bath - a large bowl with ice cubes and cold water. Add green beans to boiling water and simmer for 2-3 minutes, until bright green. Drain and immediately plunge green beans into ice bath. Let sit for several minutes before draining the cold water and removing the ice cubes.
  3. Finally, layer salad ingredients in a serving dish or individual bowls. Serve with dressing and enjoy!
Notes
Dressing adapted from SkinnyTaste.
Recipe by Coffee & Quinoa at https://www.coffeeandquinoa.com/2013/07/summer-csa-salad-with-red-wine-tomato-vinaigrette/