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Tricolor Vegetable Salad

Name: Tricolor Vegetable Salad
Yield: 4 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

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

Source: Everyday Food, July/August 2011

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

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.