Chopped Vegetable Salad with Honey Mus..

Cooking Instructions

1. Bring a pot of water to a boil, add corn and cook for 2 minutes. Remove from water and rinse under cold water.

2. Strip kernels from corn cob using a serrated knife. Place kernels in a bowl.

3. Use the same pot of boiling water to cook soybeans for 20 minutes. Shuck soybeans and add to the bowl with the corn.

4. In the same pot of boiling water cook peas until they are just tender, about 3 to 5 minutes. Remove from water and rinse under cold water. Add to the bowl containing the corn.

5. Dice carrots, celery and red pepper into small cubes about the size of corn kernels. Add to the bowl of corn.

6. Add 1/2 cup Honey Mustard Dressing to the mixed vegetables and toss.

7. In a separate bowl, toss salad greens with the remaining dressing.

8. Divide the lettuce evenly among 6 plates. Mound equal portions of the vegetables over the lettuce.

Wine Pairing(s)

Almaden Blush Chablis

Danzante Pinot Grigio

Domaine des Karantes Rose des Karantes

Beckmen Sauvignon Blanc

Veliterra Verdejo

Graham's Vintage Porto

Bella Sera Chardonnay

Domaine Zind Humbrecht 'Clos Windsbuhl' Pinot Gris

Domaine Zind Humbrecht Pinot Gris Calcaire

Hunter's Sauvignon Blanc