PW Project: Roasted Corn Salad

A couple of nights ago, I made the Roasted Corn Salad recipe found in the starter section of the cookbook (and, unfortunately, not on the website). I used veggies I had bought at the Bloomingdale Farmer’s Market on Sunday. I made enough to last a few days.

This is, hands down, probably the healthiest recipe in the entire Pioneer Woman cookbook. Here’s the ingredient list: corn on the cob, an onion, your choice of summer squash, a bell pepper, and some tomatoes. The sauce is made of a mix of olive oil and balsamic vinegar mixed with fresh basil.

Take Your Salad from Drab to Fab

One of the yummiest and easiest things to make is salad. I love to put together a big salad for a lunch or a dinner; it’s simple and pretty healthy.

Now, I know that there are a lot of people out there who think salad is a very boring food item: you eat a little with your dinner as filler. I’m here to tell you, though, that nothing could be farther from the truth. You can be as creative as you want with your salads.

You don’t need to be a gourmet chef to make your salads filling, tasty, and visually appealing.

First things first: ditch the romaine lettuce! Or, at the very least, mix it with another type of lettuce. Some varieties off the top of my head: butter lettuce, red lettuce, lamb’s lettuce. You could also do baby greens, a spinach salad, or use arugula. Use your imagination. If you’re feeling really naughty, you can even ditch the greens and make something like a corn salad or a cucumber salad.

For my salad, I used some mesclun that I picked up at the farmer’s market. Mesclun is a mix of salad greens and lettuce leaves.