Midsummer Market Salad

Name: Midsummer Market Salad
Ingredients: Assemble the spring mix greens, sliced nectarines and cucumber in a large salad bowl or on a large serving platter.; Next, scatter the cooked, cooled quinoa evenly over the salad.; Once the corn is cool enough to handle, cut the kernels off the cob and scatter them over the top of the quinoa and salad.; Slice the grilled halloumi into thin strips and arrange over the salad.; Sprinkle the pepitas and hemp hearts over the top of the salad.; Finally, combine all the dressing ingredients in a medium bowl and whisk until combined (or add them all to a jar and shake vigorously to combine). Drizzle the dressing over the salad.; Serve immediately, at room temperature. If you’re not planning to consume the entire salad in one sitting, serve the dressing on the side so that any leftover greens don’t wilt in the refrigerator.

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This salad features the deliciously sweet seasonal produce of mid-summer: juicy ripe peaches and plump fresh corn. Served on a bed of tender greens and paired with quinoa, seeds, and halloumi for...

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Ingredients

Assemble the spring mix greens, sliced nectarines and cucumber in a large salad bowl or on a large serving platter.
Next, scatter the cooked, cooled quinoa evenly over the salad.
Once the corn is cool enough to handle, cut the kernels off the cob and scatter them over the top of the quinoa and salad.
Slice the grilled halloumi into thin strips and arrange over the salad.
Sprinkle the pepitas and hemp hearts over the top of the salad.
Finally, combine all the dressing ingredients in a medium bowl and whisk until combined (or add them all to a jar and shake vigorously to combine). Drizzle the dressing over the salad.
Serve immediately, at room temperature. If you’re not planning to consume the entire salad in one sitting, serve the dressing on the side so that any leftover greens don’t wilt in the refrigerator.