Prep 15 mins
Cook 0 mins
There's a restaurant in town that serves the best dinner salads! No browned, lifeless iceberg lettuce with one measly, anemic-looking tomato imposter-oh no! This salad is colorful and nutritious. Of course, since this is a dinner salad, you have your choice of salad dressing-mine being in this case the house honey mustard of which Honey Mustard is a very close fascimile. An outright stolen recipe it is-but you already knew that. (If on hand, sometimes I throw in a few sliced black olives.)
- Arrange the romaine lettuce on two salad plates.
- Divide the remaining ingredients and arrange in small "mounds" on each plate.
- Top with the red onion rings.
- Serve dressing of your choice on the side. See how easy that was?
Delicious with the dressing mentioned in the introduction: Honey Mustard. I omitted the corn because of allergy and the chickpeas because my can opener broke on the kidney bean can! I grated my carrot, used peeled English cucumber (waxed), organic heirloom cherry tomatoes and vindalia onion rather than red.
This is such a great recipe! It comes together very easily and the taste is soooooo good! Loved it! It really keeps you satisified for quite a while thus making the perfect lunch or dinner. YUM!
The beans were a great addition and the corn, too. :)
I used your Apple Spice Salad Dressing for the dressing and it was mmmmm moreish! :)
THANK YOU SO MUCH for sharing your recipe here with us, CG!
Made and reviewed for your royal highness, the queen of April's Veggie Swap 2011.
I LOVE the addition of beans in a salad. This is similar to a local "Italian" chain's salad but they dont use corn (love that addition tho, especially in summer when the fresh corn is so good) and they add black olives and canned beets (yuck) and do the typical "Italian" dressing. Perfect salad tho, and can take it so many different ways. The corn makes me think tex-mex so a salsa might even be a great dressing alternative too. Great post!