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Indian Summer Salad

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Last night GGD hosted me and her brother for dinner at her apartment. We had initially discussed making a pasta with a spicy tomato-vegetable sauce, and then went through about ten more ideas (including Asian noodle bowls, Indian pizza, roasted chicken thighs, healthy chicken fingers, and other random things we collected from our favorite food blogs and recipe sites). Eventually, we settled back on fresh whole wheat Fettucine with tomato sauce.

Since I have made a variation of this tomato sauce many times for MM, it was a cinch. We did make a couple of changes: we used the meat of 2 mild Italian chicken sausages and 1 hot Italian pork sausage (casings removed), used dry herbs instead of fresh, and added some chopped fresh Campari tomatoes. It was just as delicious and hearty as usual – with plenty left over to freeze!

But in order to indulge our creative palates, we decided to put together a somewhat random – but delicious – salad that did not go with the rest of the dinner at all (who cares?). I would definitely make this salad again, perhaps as a side to a grilled fish dish, or as a main with some protein added to it (bacon was one idea that GGD threw out).

Indian Summer Salad

  • 2-3 cups of spring mix, washed and dried
  • 1 cucumber, sliced
  • 3 scallions, sliced
  • 4 radishes, sliced thinly
  • 1 ear of yellow corn kernels, uncooked
  • 2 peaches, sliced very thinly
  • 2 TB sunflower seeds
  • 1 TB olive oil
  • 2 TB white Balsamic vinegar
  • 1 lemon, juiced
  • 1 TB Dijon mustard
  • salt & pepper to taste

After slicing all the fruit and vegetables, combine the first seven ingredients together in a large salad bowl. In another smaller bowl, whisk together the oil, vinegar, lemon juice and Dijon with salt and pepper. Dress and toss just before serving.

We paired this salad with a 2011 Frog’s Leap Rutherford Sauvignon Blanc. The wine is crisp and citrusy, with a touch of minerality – a great match to any summer salad. As I mentioned, bacon or grilled fish would make a great addition to this salad. Initially we had thought about including goat cheese, but decided it was unnecessary. I welcome other suggestions in the comments section!

About Kelsey

Kelsey is a food and wine lover residing in Napa, California, where she does marketing for a boutique wine collective. She previously lived in San Francisco for over six years, where her blogging journey began. She loves to cook seasonal meals and experiment with new wine pairings. She has been drinking and learning about wine with her father since she was 14, and cooking in the kitchen with her mother since she was 6. Both of her parents taught her well about seasoning and flavors, and she continues to learn more with every meal that is made.

2 responses »

  1. dont you mean 3 chicken sausages…? 😉


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