Broccoli Corn Salad
A warm salad of lightly sauteed broccoli and corn in a sweet balsamic vinaigrette.
Ingredients
Instructions
- Heat a heavy skillet under medium heat. Toss the almost slivers in and cook, stirring frequently, until they are golden brown. Keep an eye on them because they can burn quickly.
- Meanwhile, chop the broccoli, corn, pepper and red onion into a bowl and toss with with salt and pepper.
- Remove almonds into a bowl and turn heat up to medium-high.
- Add some olive oil to the skillet and then sautee the broccoli, corn, pepper and onion for around 5 minutes. Add Swiss chard and cook, stirring, for another minute.
- Add white wine and deglaze the pan, turning heat down to medium-low and cooking until liquid has evaporated. Turn off heat and transfer contents of pan into a large bowl.
- In a small bowl, combine 3 Tbsp balsamic vinegar with salt, pepper, honey and mustard. Whisk until thoroughly mixed. Add 6 Tbsp olive oil and whisk until emulsified.
- Add the almonds and dressing to the bowl of vegetables and stir until well-mixed. Transfer into a serving bowl and enjoy!