A Springtime Salad

After a weekend filled with Cinco de Mayo and Derby festivities, it's time to get back on the healthy bandwagon.

Tonight, I made a delicious summer salad, packed with a variety of veggies and a little bit of indulgence: Bacon.(Note, just a touch is needed to give this salad a hearty and flavourful edge).

This recipe serves approximately six people. And, can be stored in the refrigerator for approximately three days. Simply omit the dressing and drizzle just before serving.

Summer Salad
Salad:
5 Slices Thick Cut Bacon
2 Ears Fresh Corn
1/2 lb. Fresh Green Beans, Cut
1 Sweet Pepper (Red, Orange or Yellow), Diced
1 Cup Baby Tomatoes, Cut
3/4 Cup Grated Cheddar Cheese
1/3 Cup Fresh Basil, Chopped

Dressing:
1 Tablespoon Cider Vinegar
1 Teaspoon Dijon Mustard
1/4 Teaspoon Salt
1/4 Teaspoon Black Pepper
2 Tablespoons Olive Oil

To prepare the bacon, I prefer baking mine in the oven. It eliminates grease splattering all over the stove and tends to get a bit more crispy... Perfect for homemade bacon bits.

Preheat the oven to 400 degrees. Line a baking sheet with parchment paper and place the bacon evenly on the pan.

Bake for approximately 18 minutes. Let cool on a plate lined with paper towels, to absorb excess grease. Break into small, bite size pieces.

For the salad, bring a large pot of salted water to a boil. Boil the corn for 5 minutes. Add the fresh green beans and cook for three more minutes. Drain and let cool.

Once cool, slice the corn off the ears.

Combine corn, beans, peppers and tomatoes.

Whisk dressing ingredients and pour over vegetable mixture. Serve chilled or at room temperature.