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Power Summer Salad with Blue Cheese Vinaigrette 4 Servings BLUE CHEESE VINIAGRETTE: ½ cup extra-virgin olive oil ¼ cup White wine vinegar ½ cup blue cheese crumbles 1 Tbsp agave syrup or honey 2 Tbsp warm water ½ tsp salt Freshly ground black pepper (to taste) snipped chives (optional) SALAD: 5 oz Earthbound Farm Organic Power or Kale 1 cup sweet corn kernels (from about 2 ears) 1 cup Earthbound Farm Organic Cherry Tomatoes (cut in half if large) 2 Earthbound Farm Organic Avocados (peeled, pitted and diced) 1 Earthbound Farm Organic Fennel (thinly sliced) 1 Earthbound Farm Organic Zucchini (thinly sliced) ½ cup fresh basil leaves (cut into fine ribbons or julienne)
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Power Summer Salad with Blue Cheese Vinaigrette

You might associate kales and chards with winter, but our Power greens add a whole new dimension to leafy green salads. Its baby chards, spinach and kale leaves are sweet and tender, just perfect for a bold summer salad bowl.

Here we've combined a medley of summer ingredients into a colorful, tasty salad with layers of texture and flavor: the crunch of fennel, the smooth creaminess of avocado and the sweet juiciness of fresh corn. Our tangy blue cheese vinaigrette is the perfect accompaniment, but it's fun to experiment with your own favorite dressings, too. Enjoy!

Prep time: 30 min | Total time: 30 min | 4 Servings

Ingredients

BLUE CHEESE VINIAGRETTE:

½ cup

extra-virgin olive oil

¼ cup

White wine vinegar

½ cup

blue cheese crumbles

1 Tbsp

agave syrup or honey

2 Tbsp

warm water

½ tsp

salt

Freshly ground black pepper (to taste)

snipped chives (optional)

SALAD:

5 oz

Earthbound Farm Organic Power or Kale

1 cup

sweet corn kernels (from about 2 ears)

1 cup

Earthbound Farm Organic Cherry Tomatoes (cut in half if large)

2

Earthbound Farm Organic Avocados (peeled, pitted and diced)

1

Earthbound Farm Organic Fennel (thinly sliced)

1

Earthbound Farm Organic Zucchini (thinly sliced)

½ cup

fresh basil leaves (cut into fine ribbons or julienne)

Directions

To make the vinaigrette, place the oil, vinegar, cheese, agave, water, salt and pepper in a blender and process until smooth. Stir in snipped chives, if using. The dressing is best served at room temperature; it will keep in the refrigerator, covered, for up to 2 weeks, but bring it back to room temperature before using.

When you’re ready to serve, place all of the salad ingredients in a large bowl and toss to combine. Drizzle with about 1/3 cup of Blue Cheese Vinaigrette and toss again, adding more dressing as desired. Serve immediately.


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