Healthy Garden Salad
Love that you can make this light, fresh tasting salad with frozen and canned winter ingredients. It gets rave reviews from friends, holds well in the fridge, an is great on top of a green salad with some chicken for a main course salad. It's been well received as a side with jerk chicken and jasmine rice, and also with enchiladas. It's also fantastic as a salsa to scoop with tortilla chips.
My changes after making it the first time: add the zest of 1 lime, no garlic, less vinegar and oil, diced roasted jarred red pepper instead of tomato, no scallions, roast the corn first, half the edamame, a tad more sugar. It was good as is, but stellar with these changes.
2 users found this review helpful
Mar. 25, 2011