Roasted Corn Garden Salad

Roasted Corn Garden Salad is the perfect way to use all those garden veggies up! Is your garden bursting at the seams with fresh veggies?

This time of year is always my favorite. Nothing like a good garden harvest. Here is in the west, we can grow corn and cucumbers like nobody’s business! Here is a hearty and flavorful said to put those veggies to good use.

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Roasted Corn Garden Salad

Ingredients

• 4 cups arugula, washed and dried
• 1 cup cherry tomatoes, quartered (tri colored work well)
• 1 ½ cups roasted corn (place on cookie sheet, toss with olive oil and roast on low broil for 10-13 mintues, cool)
• 1 cup cucumbers, sliced thin
• 2 red bell pepper, diced
• ½ cup sliced red onion
• 1 cup tri colored quinoa, cooked according to package directions. Cool completely
• 2 large avocadoes, diced (optional)
• Dressing:
• 4 ounces feta cheese, crumbled
• ⅓ cup unsweetened almond milk
• ¾ cup plain nonfat Greek Yogurt
• 2 tsp minced garlic
• salt and pepper to taste

Instructions

1. (mix together. Allow to chill for 1 hour before serving)
2. Place arugula in large serving bowl.
3. Top with vegetables and quinoa
4. Add avocadoes (optional)
5. Pour dressing on right before serving. Toss well

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