Healthy Friday

Cook's Notes: Attention- This could be your salad and dressing of the summer Peach, Avocado and Corn Salad with Honey Vinaigrette Dressing.
It's packed with all your favorite summer produce and drizzled with a tangy 5 minute vinaigrette. The recipe serves 4-6 but salad ingredients can be easily halved. 
Cooking Tip: The dressing makes 3/4 cup so there's plenty left over to use for another meal. Store the dressing in refrigerator in a screw type jar. It will keep for several days and also a perfect topping for mixed green salads.  

Salad Ingredients:  

• 3 peaches, skins removed, diced in large chunks
• 3 ears of corn, cooked, kernels removed
• 1-1/2 cups cherry tomatoes, yellow and red. halved
• 3 avocados, peeled, diced in large chunks
• 1/2 cup diced red onions
• Sea salt

Salad Directions:

• Toss ingredients lightly together, sprinkle lightly with sea salt. Refrigerate no more than 2 hours ahead. Do not add vinaigrette until just before serving to avoid making salad ingredients mushy.  
• Garnish with a sprig of basil or mint. 

Honey Vinaigrette Ingredients:

• 1/2 cup EVOO
• 1/3 cup good quality white balsamic vinegar,  Honey Ginger Balsamic, Peach Balsamic or  Cara Cara Orange Vanilla Balsamic
• 2 TB. honey
• 2 garlic cloves, minced
• 1/2-1 tsp. Dijon mustard
• Salt and pepper to taste

Directions:

• Mix ingredients in a blender. Pour into a screw type jar and refrigerate. Shake well before serving. Add only a few tablespoons to salad mixture just to moisten ingredients.

A cookie makeover and meet the artist who works on Glory Hill.