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Summer Dinner Salad

This dish utilizes the variety of your CSA box. Move fast in the kitchen, and this dish can be both a 30-minute meal and leave you with some fixin’s for another quick meal on a hot night (tacos or frittata anyone?)

Ingredients:

Use contents of your CSA box – may include:
Beets
Potatoes
Carrots
Summer Squash
Corn on cob
Kale Lettuce

Dressing:
Garlic
Basil
Vinegar
Honey
Soy or tamari
Olive Oil

Directions:

1. Begin by roasting the beets and boiling the potatoes. (Roast beets at 350 with salt, pep- per, olive oil, and fresh minced garlic.)
2. Next prepare raw ingredients. Grate carrots and summer squash and set into individual bowl. Cut raw corn off the cob.
3. Last, wash and tear your kale and lettuce.
4. Finish with a garlic and basil vinaigrette. Mince 1-2 cloves of garlic and mix 1.5 Tbsp. vinegar , 1 Tbsp. honey, & 1 tsp. soy or tamari. Whisk in 3 Tbsp. olive oil. Finish w/ ground pepper & fresh basil.
5. Enjoy with a piece of hearty bread, a boiled egg, cheese or nuts for a complete meal!