A fresh and delicious Farmer’s Market Salad with corn, zucchini, red bell pepper and tangy sun-dried tomato vinaigrette is a healthy summer lunch or dinner!
Sun-dried Tomato Vinaigrette
Vinaigrette: Place ingredients into a food processor or blender, and blend until mixture is fairly smooth. Makes about 1 cup.
Salad: For the salad use a much, or as little, as you like of each vegetable.
Assemble: Fill individual bowls with leafy greens and top with the remaining produce. Drizzle with sun-dried tomato vinaigrette overtop. Finish it off with mineral salt and freshly cracked pepper to taste.
Salad serves 2 generously. Dressing serves 4.
Oil-free + raw vinaigrette: Soak dried sun-dried tomatoes in water for at least 20 minutes. Omit the oil, using water.
For variation, try this Lemon-Basil Vinaigrette.
Recommended Equipment: For pureeing the dressing I love using my NutriBullet (affiliate link). It’s compact, easy to clean and perfect for small jobs like this!
Nutritional values are estimates only. See our full nutrition disclosure here.