Layered Farmer's Market Salad: Lemon Basil Dressing

Hi Friends!!

It's almost Mother's Day weekend... I can think of nothing easier than a make-ahead picnic-salad... Moms throughout the land will be happy some else is doing the cooking...and the bright flavors in this farmer's market layered salad are so delicious!!

I just happened upon some photos this morning...of a Mother's day from 10 years ago...a whole decade slipped by...(how did that happen??)
I was so happy to see that my little guy created a handmade card and we were both smiling BIG... I hope that's how he always remembers me and his childhood... full of smiles...
I know right now, our world seems unimaginable...compared to even last year...but hopefully we can still find time to celebrate the little things, celebrate all the moms, and even find the smallest of reasons to smile BIG.

Speaking of smiling...this salad made me smile... 

because:

1. It's Easy to make...who does not like easy??

2. Bright summer flavors... and it's full of vitamins and good nutrition.

3. It's custom-made... make it to suit your family...like bacon?? Add some! Dislike peas?...Omit them. See...it's easy-easy.

4.Cute...putting foods in fun containers might not always be practical...but it's way more fun to serve and eat beautifully displayed foods!!

5. I LOVE my farmer's market.  Support local, shop small and farm to table is a great way to eat if you can... 

This salad will be perfect all summer long...We enjoy the fresh flavors of the farmer's market and I love how the produce changes as the season moves from month to month.  As the options change at the Farmer's Market...so too can your salad ingredients.  I think the best part of this salad might be this amazing lemon-basil dressing.

If you make this salad...be sure to drop me a note to tell me what you thought of it.

Get the Recipe:


Layered Farmer's Market Salad with Lemon-Basil Dressing
Karri Perry|Blue Ribbon Kitchen

Lemon-Basil Dressing:
1/2 cup good mayonnaise...(I like Duke's)
1/2 cup buttermilk
1 Tablespoon white wine vinegar
1/2 teaspoon Dijon mustard
2 teaspoons granulated sugar
1 teaspoon dried basil
1/2 teaspoon garlic salt
1/2 teaspoon cracked black pepper
2 Tablespoons fresh lemon juice
2 teaspoons lemon zest, (about 1 small- medium lemon)

In a medium bowl with a whisk, mix together the mayonnaise, buttermilk, white wine vinegar, Dijon mustard and sugar.  Add the basil, garlic salt, pepper.  Lastly mix in the lemon juice and the lemon zest.  If making ahead, store this dressing in a lidded container in the refrigerator until ready to use.

Salad:
3-4 cups washed and dried/chopped Romaine Lettuce
1 cup grilled corn
1-2 cups cooked/drained and cooled pasta (or use cooked and chilled cheese tortellini or ravioli)
1 avocado-sliced
1 Tablespoon lemon juice
1 cup cleaned and sliced strawberries
2 cups fresh spinach
1 cup spring peas (Can use frozen)
1-2 cups cooked/grilled chicken-sliced thinly
1/2 cup goat cheese crumbles
*For extra basil flavor, add 6-7 finely chopped fresh basil leaves to the salad.

In a large glass container add most of the cleaned and chopped Romaine lettuce, reserving about 1/2 cup for the top of the salad.
Add grilled corn, you can slice the corn from the cob or use frozen corn that has been grilled in a dry skillet for 5-7 minutes over medium heat.  Once corn is lightly toasted, turn off heat and allow to cool before adding to the salad.
Add a layer of cooked and drained pasta noodles, smaller noodles, like elbows noodles work great.  For a more substantial salad, add cooked and drained cheese tortellini or ravioli to the pasta layer.
Add a layer of sliced avocado and squeeze the lemon over the avocado before adding the next layer.
Next, add a cup a sliced strawberries.
Add a layer of fresh spinach, followed by a layer of fresh peas.
Finally, add thinly sliced cooked chicken, followed by the goat cheese crumbles and the remaining Romaine lettuce.

Top the salad with the Lemon-Basil Dressing.

Store the salad covered in the refrigerator, chill for 2-4 hours until ready to serve.  When ready to serve, gently toss the salad, coating all the ingredients with the lemon-basil dressing.

Some of my FAVORITE THINGS:

When slicing corn form the cob...this is my all-time favorite tool!!  We happened upon it when my kids starting wearing braces... this little inexpensive tool has made working with corn sooo much easier.  The link to the OXO Good Grips Corn Prep Peeler is just below.