Ingredients

• Ingredients Units USM Scale 1x2x3x Salad 2 heads romaine, chopped (or 5 oz. spinach or baby kale) 2 ears of corn, cut off the cob 1 small zucchini, cut into moon shapes 1 – 2 nectarines or peaches 1 red bell pepper, diced 1 avocado salt + pepper, to taste Sun-dried Tomato Vinaigrette 1/2 cup water 3 tablespoons olive oil 3 tablespoons sun-dried tomatoes (packed in oil or water soaked), see notes 2 tablespoons apple cider vinegar 1 clove garlic 1/4 teaspoon salt 1/8 teaspoon pepper

Preparation

• Instructions Vinaigrette: Place ingredients into a food processor or blender, and blend until mixture is fairly smooth. Makes about 1 cup. Salad: For the salad use a much, or as little, as you like of each vegetable. Assemble: Fill individual bowls with leafy greens and top with the remaining produce. Drizzle with sun-dried tomato vinaigrette overtop. Finish it off with mineral salt and freshly cracked pepper to taste. Salad serves 2 generously. Dressing serves 4.