So my two friends, Erin and Brandee, were having a conversation on Facebook about this salad Erin made. They were raving about it, so I asked Erin for the recipe. I think I’ve mentioned in the past that I love Dijon mustard…like LOVE. I hunt for recipes with Dijon mustard! So when she sent this recipe over and I saw the dressing called for Dijon mustard, I was even more excited to try this recipe!
This was so easy to make and I have plenty of dressing left over! Now, I don’t like raw tomatoes, so I left those out…but if you like them definitely add them. The secret to this recipe is the raw cut corn from the cob. I pulled out my corn stripper and cut the raw corn directly from the cob. When I added it to the salad and had my first bite, I was in love!
I’m so glad I burst into Erin and Brandee’s conversation and begged for this recipe! See, this is what it’s about. If you have a recipe that’s worth repeating, let me try it and if it passes our family test…I’ll share it. This one passed with flying colors from me, but my kiddos raved about this salad and ate every bite. That means it’s a darn good salad recipe!
This one is Gluten Free, but please read your labels to ensure all your ingredients contain no wheat.
- Bag of spring mix salad
- 1 small container of cherry tomatoes, halved
- 1/2 cup pre-sliced almonds
- 1/4 cup dried cranberries
- salt and pepper to taste
- 2 cobs of fresh shucked corn – raw
Salad Dressing Ingredients
- 2 teaspoons Dijon mustard
- 1/4 cup champagne vinaigrette dressing
- 3/4 cup extra virgin olive oil
- 1/2 teaspoon salt
- pinch of black pepper
- 2 cloves minced garlic
- 1 teaspoon of honey
With a corn stripper or a knife, cut the corn from 2 raw cobs of corn. In a large bowl, add your salad mix, halved tomatoes, almonds, dried cranberries and raw corn. In a separate container with a lid, prepare all the salad dressing ingredients and shake well. Pour about 1/3 cup of dressing onto the salad and mix well. Feel free to add/decrease the dressing per your own taste.