Golden Girl Salad With Sweet Corn Vinaigrette

• servings: 4 servings
• total time: 35 minutes

Ingredients

2 tbsp. fine sea salt

4 ears corn, shucked

1/2 head green cabbage, finely shredded

3 to 4 multicolored carrots, finely chopped

1 yellow bell pepper, seeds and ribs removed, finely chopped

1 bunch scallions, white and light green parts finely chopped

1 bunch chives, finely sliced

1 c. cherry tomatoes, halved lengthwise, cut into thirds

1 c. Sungold tomatoes, halved lengthwise, cut into thirds

2 cloves garlic

1/4 c. extra-virgin olive oil

Juice of 2 lemons

2 tbsp. distilled white vinegar

1 tsp. garlic powder

1 tsp. kosher salt

1/2 tsp. freshly ground black pepper

1/4 tsp. ground turmeric

Corn tortilla chips, for serving

Directions

Fill a large pot with cold water and stir in sea salt. Heat over high heat and add corn. Bring to a rapid boil, then remove from heat and cover pot; set aside until ready to use.

Meanwhile, in a large bowl, toss cabbage, carrots, bell pepper, scallions, chives, cherry tomatoes, and Sungold tomatoes to combine.

Carefully remove corn from pot and cut kernels off cob (I like to use a fork to anchor it and cut it inside a bowl so it doesn’t go flying); reserve 1/2 cup corn for the dressing. Add remaining corn to bowl with vegetables.

In a high-powered blender, blend reserved 1/2 cup corn, garlic, oil, lemon juice, vinegar, garlic powder, kosher salt, pepper, and turmeric until smooth.

Pour dressing over salad and toss to combine. Serve with chips alongside.

Nutrition

• Calories: 391
• Total Fat: 19 g
• Saturated Fat: 3 g
• Trans Fat: 0 g
• Cholesterol: 0 mg
• Sodium: 1210 mg
• Total Carbohydrate: 44 g
• Dietary Fiber: 11 g
• Total Sugars: 17 g
• Protein: 9 g