Green Salad with Corn and Strawberries
Recipe type: Salad
Prep time: 
Total time: 
Serves: 4-6
This salad uses fresh corn and freshly picked strawberries when they are in season.
  • 1 head Romaine lettuce, chopped into bite size pieces
  • A couple of hand fulls of mixed salad greens (or whatever other greens you have on hand. Spinach will work too)
  • Half of one Sweet Bell Pepper, chopped
  • 8 oz pkg. of Button Mushrooms, sliced
  • 1 Cucumber, sliced
  • 1-2 cups Cherry Tomatoes, halved
  • Half of one small Red Onion, sliced
  • 1 Carrot, shredded or sliced
  • 1-2 cups of Strawberries, cut into halves or fourths
  • 1-2 cups of Corn (sprinkle on top of each plate)
  • Boiled Eggs (optional)
  1. Place all of the ingredients above in a salad bowl except for the Corn and Eggs.
  2. Plate the salad and top with a few spoonfuls of corn and egg.
  3. Dress with your choice of dressing.
I didn't add a dressing recipe for this because everyone at my house have a preferred dressing; Some people can't get away from ranch and others just have to have Asian Dressing on everything. So use whatever salad dressing works for you and your family. For me, a simple drizzle of olive oil and a generous spritz of lemon with a sprinkling of salt and pepper are just enough to waken the flavors. If you can get fresh corn like we can right now, and they are as fresh and sweet as they can get, you can just take them off the cob without even cooking them! My girls and I don't mind eating raw corn. However, in a pinch, canned corn or frozen corn will work with this salad too. Finally, this is a salad so the measurements are not exact. Just throw in a handful of this and that. The measurements I wrote above are approximates only as I rarely measure when I'm making a salad.
Recipe by Cooked From the Heart at