Summer chopped salad with creole mustard dressing
Dressings
We belong to a CSA and get a surprise box of seasonal vegetables every week from May through November. We’re also fortunate to have a farm stand nearby where they grow their own vegetables. We eat corn and tomatoes in season almost every day. I like to cut corn off the cob and make a salad, and that’s what I did with this week’s vegetables. I’ve used raw corn and steamed and cooled corn in this salad—both are good (so it’s great if you have a few ears leftover).
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