Fresh Corn, Tomato, and Spinach Salad

•    3 ears of corn, shucked and kernels cut
•    3 large tomatoes, diced
•    1 zucchini, diced
•    1 small onion, chopped
•    1 bell pepper, chopped
•    1 bunch spinach, washed and chopped
•    1 Tbsp chopped fresh mint
•    1 Tbsp chopped fresh basil
•    3 cups croutons *
•    2 tsp All Purpose Seasoning from Bondat Foods
•    Olive oil, salt, and pepper to taste

Mix all the vegetable and herbs together, then mix in the All Purpose Seasoning, drizzle with olive oil and add salt and pepper to taste.

*To make your own croutons: 3 cups bread cubes, olive oil, all purpose seasoning. Toss cubes together with seasoning and olive oil. Toast in a skillet or 350 degree oven 8-10 minutes until golden.

 

Savory Mixed Melon and Berry Salad

•    1.5 pints berries, mix of type, as available
•    2 cups melon, mix of type, as available, and cubed
•    1 small jalapeno pepper, minced
•    2 Tbsp chopped parsley
•    1 cup stuffed mozzarella, cubed
•    1 Tbsp olive oil
•    1 Tbsp cider vinegar or lemon juice

Mix the first five ingredients together, mix the oil and vinegar or lemon juice together, drizzle the dressing over salad, and gently toss. Serve chilled or room temperature.

Recipes by Holly Pierce, aka Miss Holly
Chef, Wellness Consultant & Instructor
The Soul Chef