Tricolor Vegetable Salad

Name: Tricolor Vegetable Salad
Ingredients: 2 tablespoons red-wine vinegar; 1 tablespoon extra-virgin olive oil; 2 tablespoons grated Parmesan; 1 teaspoon honey; 2 cups corn kernels (from 3 ears corn); 1/2 English cucumber, sliced into 1/4-inch half-moons; 1 small head radicchio, cut into 1-inch pieces; Coarse salt and ground pepper

64 Ratings
1 Review

The salad is more than a colorful side dish -- with vibrant flavors and textures, this recipe is one you'll keep coming back to.

Everyday Food, July/August 2011

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Servings:

Ingredients

2 tablespoons red-wine vinegar
1 tablespoon extra-virgin olive oil
2 tablespoons grated Parmesan
1 teaspoon honey
2 cups corn kernels (from 3 ears corn)
1/2 English cucumber, sliced into 1/4-inch half-moons
1 small head radicchio, cut into 1-inch pieces
Coarse salt and ground pepper

Directions

Step 1
In a large bowl, whisk together vinegar, olive oil, Parmesan, and honey. Add corn, cucumber, and radicchio; toss to combine. Season with salt and pepper and serve.

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Reviews (1)

64 Ratings

5 star values: 3
4 star values: 13
3 star values: 22
2 star values: 22
1 star values: 4

Martha Stewart Member

09/25/2014

Unimpressive. Not enough dressing on this salad, and not enough flavor. The radicchio was bitter. Meh.

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Tricolor Vegetable Salad

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Ingredients

Directions

Reviews (1)

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Tricolor Vegetable Salad

Gallery

Recipe Summary test

Ingredients

Directions

Reviews (1)

All Reviews for Tricolor Vegetable Salad