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Spring Side Salad

This salad was on the cover of this month’s Fine Cooking magazine. Though I didn’t purchase the magazine, I definately took note of the great colors in the salad. How could I resist making something so beautiful?
Blanched grean beans, fresh sweet corn (or frozen), sliced red onions and halved plum tomatoes, dressed with a drizzle of vinagrette and a good sprinkle of salt and pepper. It’s the perfect side to anything that comes off your grill this summer.

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4 Comments
  • Ana
    May 6, 2005

    It certainly looks beautiful Nic.

  • Nic
    May 7, 2005

    Thanks, Ana. Easy, tasty and gorgeous are three of my favorite qualities in a dish. Not necessarily in that order. =)

  • Steven C. Karoly
    May 8, 2005

    This is whare a quality bottled dressing comes in handy. I like a grilled bread salad that I make from a Fine Cooking issue last year (or was it the year before!). When you’re camping, a dressing like Bernsteins goes a long way.

    Good site,

    Steve

  • Nic
    May 9, 2005

    I agree, Steve. Having something good in the fridge always comes in handy when summer is upon us and people want to have nice, cool salads as a side to a hot, grilled steak.

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