Vibrant veggies and farm fresh flavor create a full meal salad that you can share with your neighbor!
If using fresh sweet corn, carefully slice kernels from the cobs and place in a saucepan with water to cover. Bring to a boil and cook for 2 minutes. Remove from the heat, drain and rinse under cold water. Drain again and refrigerate until salad assembly. Or try freshly grilled sweet corn for a flavor boost!
Meanwhile, cook Organic Valley Omega-3 Eggs in rapidly boiling water for 7 to 10 minutes. Remove from heat and run under cold water until cool. Peel and set aside until salad assembly.
Trim off the stem end of romaine lettuce and rinse each leaf well. Dry thoroughly and break into bite-sized pieces. Place in salad bowl.
To make dressing, whisk together 1/3 cup Organic Valley Parmesan Cheese, 1/3 cup Romano, olive oil, fresh minced garlic, lemon juice, Annie's Worcestershire Sauce, Honey Dijon Mustard, and salt and pepper. Set aside.
Add diced peppers, thinly sliced cukes and cooled sweet corn to the romaine lettuce. Toss with croutons. Grate cooled Organic Valley Omega-3 Eggs over top and toss with dressing. Garnish salad with remaining 1/3 cup grated Parmesan Cheese and serve. Enjoy!
Serve as a full meal with warm baguettes, organic chardonnay, and oodles of friends.
A perfect companion to any grilled Organic Valley Meat!
Kids in the Kitchen:
Your kitchen helpers will love to learn the various tasks involved creating this scrumptious salad. The wee ones can prepare the romaine, and peel the Organic Valley Omega-3 Eggs (boil up a few extra for snacking), and sprinkle the yummy Parmesan Cheese. The older kids (6 and up) can help with the slicing, dicing, measuring and whisking. Carefully supervise the sweet corn cutting, as it's a tricky project and may require an extra hand or two.