Name: Golden Girl Salad With Sweet Corn Vinaigrette
Yield: 4
Ingredients: 2 tbsp. fine sea salt -; 4 ears corn, shucked -; 1/2 head green cabbage, finely shredded -; 3 to 4 multicolored carrots, finely chopped -; 1 yellow bell pepper, seeds and ribs removed, finely chopped -; 1 bunch scallions, white and light green parts finely chopped -; 1 bunch chives, finely sliced -; 1 c. cherry tomatoes, halved lengthwise, cut into thirds -; 1 c. Sungold tomatoes, halved lengthwise, cut into thirds -; 2 cloves garlic -; 1/4 c. extra-virgin olive oil -; Juice of 2 lemons -; 2 tbsp. distilled white vinegar -; 1 tsp. garlic powder -; 1 tsp. kosher salt -; 1/2 tsp. freshly ground black pepper -; 1/4 tsp. ground turmeric -; Corn tortilla chips, for serving -

Golden Girl Salad With Sweet Corn Vinaigrette

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Ingredients for - Golden Girl Salad With Sweet Corn Vinaigrette

1. 2 tbsp. fine sea salt -

2. 4 ears corn, shucked -

3. 1/2 head green cabbage, finely shredded -

4. 3 to 4 multicolored carrots, finely chopped -

5. 1 yellow bell pepper, seeds and ribs removed, finely chopped -

6. 1 bunch scallions, white and light green parts finely chopped -

7. 1 bunch chives, finely sliced -

8. 1 c. cherry tomatoes, halved lengthwise, cut into thirds -

9. 1 c. Sungold tomatoes, halved lengthwise, cut into thirds -

10. 2 cloves garlic -

11. 1/4 c. extra-virgin olive oil -

12. Juice of 2 lemons -

13. 2 tbsp. distilled white vinegar -

14. 1 tsp. garlic powder -

15. 1 tsp. kosher salt -

16. 1/2 tsp. freshly ground black pepper -

17. 1/4 tsp. ground turmeric -

18. Corn tortilla chips, for serving -

How to cook deliciously - Golden Girl Salad With Sweet Corn Vinaigrette

1. Stage

Fill a large pot with cold water and stir in sea salt. Heat over high heat and add corn. Bring to a rapid boil, then remove from heat and cover pot; set aside until ready to use.

2. Stage

Meanwhile, in a large bowl, toss cabbage, carrots, bell pepper, scallions, chives, cherry tomatoes, and Sungold tomatoes to combine.

3. Stage

Carefully remove corn from pot and cut kernels off cob (I like to use a fork to anchor it and cut it inside a bowl so it doesn’t go flying); reserve 1/2 cup corn for the dressing. Add remaining corn to bowl with vegetables.

4. Stage

In a high-powered blender, blend reserved 1/2 cup corn, garlic, oil, lemon juice, vinegar, garlic powder, kosher salt, pepper, and turmeric until smooth.

5. Stage

Pour dressing over salad and toss to combine. Serve with chips alongside.