Mexican Corn Salad

Rosedale’s corn has become a summer tradition in the Farmington Valley and it’s much more than just a delicious vegetable – it’s something that we look forward to year round! Rosedale’s local corn is a great source of antioxidants, such as lutein and zeaxanthin and is known to promote eye health and is a rich source of many vitamins and minerals. One of my favorite ways to enjoy Rosedale corn is with this tempting treat - Rosedale Mexican Corn Salad!

Ingredients

• 3 ears (any variety) of Rosedale corn - cut off cob
• 2 cups Rosedale cherry tomatoes, cut in 1/2
• 1/4 cup red onion, chopped
• 1/2 cup Rosedale green pepper, chopped
• 1 whole avocado, cut into bite sized pieces
• 1/4 cup cotija cheese, crumbled
• Cilantro to taste
• Salt to taste (if needed - Cotija is salty)
• Olive oil drizzled over entire salad

Directions

1. Simply mix all the ingredients together and enjoy!

Strawberry Spinach Salad

The Salad

• 10 Rosedale strawberries – sliced thin
• 2 cups fresh spinach – roughly cut
• 1/2 small avocado – cubed
• 1/4 cup red onion – sliced thin or chopped

Instructions:

Divide spinach onto 2 plates, top with other ingredients and enjoy!

The Dressing

• 1/2 cup extra virgin olive oil
• 1/4 cup balsamic vinegar
• 1 clove garlic
• 1 Tbsp dijon mustard
• salt and pepper to taste

Instructions:

In a small blender – combine all ingredients. Store in an airtight container for up to 2 weeks.