Composed California Corn Salad

Recipe Ingredients

2		Corn - (or more)
1		Red bell pepper * (small)
1		Green bell pepper* (small)
2		Yellow squash - sliced (small)
2		Zucchini - sliced diag. (small)
2		Japanese eggplants* (small)
4		Basil leaves - chopped
1		Arugula **
1		Red leaf lettuce ***
1/2 cup	118ml	Rice wine vinegar
1/2 cup	118ml	Walnut or olive oil
		Salt - pepper

Recipe Instructions

Note: In lieu of parboiling, the vegetables can be sauteed in olive oil until tender-crisp, if desired

*Bell peppers and eggplant should be cut in strips. (Eggplant is optional.)

**Bibb lettuce may be used instead of arugula.

***Red leaf lettuce should be sliced. Cut corn kernels from cobs into bowl. Set aside.

Bring 2 quarts salted water to rolling boil. Drop pepper strips into boiling water. Parboil 1 minute or until color heightens. Remove peppers with slotted spoon and drain. Refresh in bowl of cold water. Set aside.

Add yellow squash, zucchini and eggplants to boiling water. Parboil 2 minutes. Remove with slotted spoon and drain. Set aside.

Toss basil with arugula and red leaf lettuce. Arrange greens on large, shallow platter or tray. In large bowl stir to combine vinegar, walnut oil and salt and pepper to taste.

Add corn kernels to dressing, toss and drain, reserving dressing. Arrange kernels in spoke pattern to resemble sun rays over greens, mounding some in center.

Separately add peppers, squash, zucchini and eggplant to dressing, tossing lightly. Arrange red, green and yellow vegetables in sections between corn kernel spokes. Pour any remaining dressing over salad

Source:
Kraft TV recipes

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