Sweet Corn and Mixed Greens with Tomato, Fresh Basil, Carrots, Scallions and Toasted Pecans

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Yield: 2 Servings


1 bag Mixed Spring Greens

2 ears. Fresh Corn, cut off the cobb

1 med. Tomato, seeds removed, medium dice

2 Green Onions, thinly sliced, green parts only

1 c. shredded Carrots

4 Fresh Basil leaves, julienne strips

1 c. Toasted Pecans

Peach Vinaigrette Dressing

6 Tbsp. Cannoli Oil

2 Tbsp. Peach Vinegar (or your favorite vinegar)

Salt and Pepper, to taste


In a small pot, bring salted water to a boil, add corn and cook for 5 minutes and remove from heat, drain and set aside to let cool.

Place pecans in a sauté pan over medium to high heat and toast pecans, about 5 minutes or until you can smell the nutty aroma. Remove from heat and set aside to let cool.

In a large bowl mix the oil, vinegar, salt and pepper and then add all of the above ingredients to the bowl and toss to coat until everything is evenly coated.