This is my favorite salad and I can eat it all the time. Salad: Baby spinach: about one handful for each person. Sweet corn: 2 tsp per person. Dressing: Lemon juice: 1 tsp Red wine vinegar: 1 tsp Olive oil: 1 tsp Freshly ground salt Freshly ground pepper. Wash and spin the spinach until dry. Whisk the ingredients for the dressing together in a salad bowl. Add spinach and corn to the dressing, mix well. What makes it: The corn. I used corn that we bought fresh off a farm in upstate NY last summer and froze afterwards. It’s bright yellow, crunchy, sweet and really tasty. I cannot get the same taste with ears of corn from the super market. Use red wine vinegar if available. I use rainbow peppers. Variations: Slice a boiled egg and add to the salad. I like to zap the sliced egg in the microwave with salt, pepper and a drizzle of olive oil for about 15 seconds before adding.

This is my favorite salad and I can eat it all the time.

Salad:

Baby spinach: about one handful for each person.

Sweet corn: 2 tsp per person.

Dressing:

Lemon juice: 1 tsp

Red wine vinegar: 1 tsp

Olive oil: 1 tsp

Freshly ground salt

Freshly ground pepper.

Wash and spin the spinach until dry. Whisk the ingredients for the dressing together in a salad bowl. Add spinach and corn to the dressing, mix well.

What makes it:

The corn. I used corn that we bought fresh off a farm in upstate NY last summer and froze afterwards. It’s bright yellow, crunchy, sweet and really tasty. I cannot get the same taste with ears of corn from the super market.

Use red wine vinegar if available. I use rainbow peppers.

Variations:

Slice a boiled egg and add to the salad. I like to zap the sliced egg in the microwave with salt, pepper and a drizzle of olive oil for about 15 seconds before adding.