One of the nicest things I did for myself in 2017 was to sign up with Blue Apron. Meals are for two, which means I get great leftovers, too. Unless it’s a shrimp entree. There are no leftover shrimp in my house. Ever.
It’s been just too hot for frying or roasting this week. So I made soup with some of my latest shipment and put the rest in this charm tomato & fresh corn salad.
I’m having it for lunch today on a bed of balsamic-dressed romaine with dried cranberries and almonds (and one wandering cashew).
8 yellow charm tomatoes, quartered
2 ears of corn, blanched and cut off the cob
2 carrots, sliced
2 ribs of celery, sliced
1 Kirby cucumber, sliced
4 garlic chives, thinly sliced
Toss with this dressing:
1 T olive oil, 2 T rice wine vinegar, 1 T sugar
Serves 4-6, depending on how you roll.
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