Carrot and Roasted Corn Salad
1 oz Spring Mix Lettuce
2 ½ oz Carrots, julienned
2 ½ oz Roasted Corn off the Cob
¼ cup Honey Lemon-Cumin Vinaigrette
1 oz Cottage Cheese
Salt to taste
In a mixing bowl, combine spring mix, carrots, corn, salt and vinaigrette; toss. Place in a chilled salad bowl and top with cottage cheese.
Honey Lemon-Cumin Vinaigrette
10 Lemons, cut into quarters
3 tbsp Sugar
3 tbsp Canola/Olive Oil Blend
½ Leek, sliced
¾ cup Lemon Juice
6 ½ tbsp Honey
½ cup White Wine Vinegar
Kosher Salt to taste
2 tsp Fresh Chives, finely diced
5 tsp Fresh Thyme, finely chopped
¼ cup Ground Cumin, toasted in a sauté pan until fragrant
24 fl oz Canola/Olive Oil Blend
Toss together quartered lemons, sugar, 3 tablespoons oil and leeks. Spread on a sheet tray and roast at 375 degrees for 15 minutes. Remove from oven and mixture through a sieve, reserving juice and discarding solids. In a container, combine roasted lemon juice, fresh lemon juice, honey, vinegar, salt to taste, herbs and cumin. Using a stick mixer, very slowly add 24 fluid ounces of oil to the lemon-herb mixture (stream of oil should be no larger than a pencil).
Makes 5 cups
Disclaimer: All our recipes were originally designed for much larger batch size. This recipe has been reduced – but not tested at this scale. Please adjust as to your taste and portion size.