Description
A bed of crisp romaine, peppery arugula, tossed with fresh basil, topped with tender couscous, sliced green onions, edamame, sweet corn, and finished with a tangy lemon Dijon vinaigrette.
Ingredients
Units
Scale
- 3 corn cobs roasted
- 1/2 cup small couscous
- 2 bunches green onions, chopped
- 1 cup edamame
- 1 head romaine, chopped
- 2 cups arugula
- 1 cup fresh basil
Lemon Dijon Vinaigrette dressing
- 2 tbsp olive oil
- 1 tbsp cup apple cider vinegar
- 1 tsp dijon mustard
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- Juice of 1 lemon
- 2 tsp honey
- S&P to season
Instructions
- Preheat oven to 425ºF for roasting corn cobs. Place corn with the husks on the oven rack and roast for 20-25 minutes. Remove corn from oven and cool on a cooling rack for 10 minutes. Once cooled enough to handle, remove husks and slice corn kernels off the cob and set in a bowl to cool.
- Make the dressing and other salad toppings. Add olive oil, vinegar, mustard, garlic powder, onion powder, lemon juice, honey, salt, and pepper to a jar. Seal with a lid and give it a good shake to emulsify. Once it looks creamy, it’s good to go.
- Make couscous over the stovetop according to package instructions. This should take about 5-6 minutes to whip up.
- Steam edamame according to package instructions.
- Chop and measure the rest of the salad toppings. Chop romaine lettuce, basil leaves, and green onions. Before you assemble your salad, allow about 15 minutes of cooling time for the corn, couscous, and edamame to cool. If they are still too hot, they may wilt the salad leaves.
- Assemble salad. Start by mixing your greens together – romaine, arugula, and basil. Next, top with corn, cous cous, edamame, and green onions. Drizzle with dressing and mix everything together.
- Option to top with a protein like grilled chicken, battered chicken tenders, or sliced flank steak.
- Prep Time: 15 minutes
- Cook Time: 25 minutes