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Corn and Edamame Salad


3 ears fresh corn on the cob; remove from cob with a pairing knife, or one package Trader Joe’s frozen corn ( thaw until firm but not stiff ) drained
1/2 package Trader Joe’s frozen edamame ( soy beans ) without pods
6 small red potatoes, cooked partially and cut into bite-size quarters
1 pint fresh grape, pear or small sized cherry tomatoes
2 leeks sliced very thin and separated in rings
2 small pieces of candied ginger, cut julienne

Note: Dress just before serving using 2-3 Tablespoons of Balsamic dressing recipe below

1. Put ingredients in salad bowl and dress to taste with a balsamic vinaigrette.
2. For the dressing, use 3 parts olive oil to 1 part balsamic vinegar in a shaker jar to combine until emulsified.
3. Toss in with 3 sprigs fresh tarragon and 6 fresh basil leaves, cut julienne.
4. Sea salt and fresh ground pepper to taste.

Note: If using candied ginger, add just a pinch of Stevia and mix dressing.

Recipe by Suz Montgomery and was published in Ventura County Star 2012.

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