“Summer lovin’ had me a blast. Summer lovin’ happened so fast” (Grease-Summer Nights). I love summer. I love summer salads. I live on salads all year round but I especially enjoy salads in the summer with the fresh seasonal produce that isn’t available in the winter. Corn is one of my favorite summer ingredients so I paired it with a few other favorites like sweet potato and leeks and as if that isn’t enough to cause some summer lovin’ then the creamy, tangy dressing will make you want to break out in a chorus of “Hopelessly Devoted to You”.

Kristy

Ingredients:

 For the salad

• 2 tbsp olive oil, divided
• 3 sweet potatoes,peeled and diced small
• 2 ears corn, cut from cob
• 1 leek, washed well, sliced in half  lengthwise and thinly sliced white and green parts
• 1/2 tsp sea salt
• 1 tsp thyme

For the Garlic Dijonnaise

• 1/2 cup canola oil
• 1/4 cup non-dairy milk
• 1 tbsp dijon mustard
• 1 tsp raw honey
• 1 tsp lemon juice
• 1 tsp rice vinegar
• 1 tsp granulated garlic
• 1/2 tsp sea salt
• 1/8 tsp ground white pepper

Preparation:

1. In a small blender (like a Magic Bullet) add the milk and lemon. Let sit for a minute and then add the remaining ingredients and blend until thick and smooth.  Set aside.
2. In a large skillet add 1 tbsp of the oil and the sweet potatoes. Sauté over medium high heat until starting to soften, about 5-7 minutes. Cover, reduce heat to low and cook until just tender but not mushy.
3. Add the corn, leeks, salt, thyme and the remaining oil. Return heat to medium high and sauté until the leeks are soft and the corn is cooked. Let cool until just barely warm.
4. Gently fold  in the Garlic Dijonnaise. You want to add the dressing while the vegetables are still warm so they absorb the flavor better.
5. Serve warm or chill before serving.

Nutritional Info:

Makes about 6 cups.

Serving size 1/2 cup.

Nutrients per serving:  Calories: 163, Cal. from Fat: 103, Total Fat: 11g, Sat. Fat: 1g, Carbs: 13.5g, Fiber: 2g, Sugars: 4.5g, Protein: 2g, Sodium: 179mg, Chol: 0mg

Notes:

Store leftovers in an airtight container in the refrigerator for 3 days.

This salad is great as a complete meal by adding some cooked quinoa and serving over a cored tomato or tomato slices.

The Garlic Dijonnaise is good in many other salads as well. Try it in a pasta salad or in a traditional potato salad. Serve on the side as a topping for steamed, roasted or sautéed vegetables or even as a dip with raw veggies.