Light, fluffy quinoa cooks in practically no time and is incredibly versatile--you can add it to just about any kind of salad. Millet would also be good.
Being a Jersey girl, this salad showcases two of my favorite local ingredients, corn and tomatoes. This salad is best at the peak of summer when corn is most sweet, fresh, and juicy. Its light, crisp flavor makes a delicious side dish when served with grilled meats, or it can also stand alone as a light lunch.
Why mess with perfection? Like our smart combo of tomatoes, basil and mozzarella. Arrange them on a plate, drizzle a little dressing and let the flavors do their work.
Heather says: I'm on a salad kick. A friend sent me this recipe months ago and I'm sorry to report I just got around to testing tweaking it. Wilted Spinach Salad with Candied Pepper Bacon Spinach salad: 6oz fresh baby
