Summer Salad with Polenta Croutons & Basil Vinaigrette

WARNING: This may be the BEST salad you ever eat.  I’m completely in love with it!

SALAD

5 cups fresh baby lettuce or spring mix

3 cups fresh, loose spinach

2 cups frozen organic corn

1/2 cup onion, chopped

1 1/2 cups tomato, chopped

2 oz fresh mozzarella, torn into small pieces

1 cayenne pepper, minced

1 tbsp extra virgin olive oil

• Over a medium frying pan, heat cayenne pepper in oil for 2 minutes
• Add onions and cook for 3 minutes
• Add corn and cook for an additional 6 minutes
• Remove from heat and toss with lettuce, spinach, tomato and mozzarella

CROUTONS

3 cups water

1 cup organic cornmeal

1/2 cup Parmesan cheese, grated

1 tbsp butter

1 cayenne pepper, minced

1 tsp sea salt

• In a saucepan, bring the water to a boil
• After it begins boiling, add sea salt and cornmeal
• Reduce to a simmer, add cayenne and begin to whisk mixture together
• Continue whisking every minute or so, for 15 minutes as mixture thickens
• After mixture is thick, remove from heat, add butter and stir until butter melts
• Transfer polenta into a baking pan or sheet so that the polenta is 1 inch thick
• Sprinkle cheese over the top, let stand for 30 minutes, and then cut into small, crouton-sized cubes
• Preheat oven to 450 degrees
• Place cubes on greased baking sheets and cook for 30 minutes, turning over half way through

BASIL VINAIGRETTE

1/2 cup extra virgin olive oil

1/4 cup fresh basil, chopped

1 1/2 tbsp fresh parsley, chopped

1 tbsp balsamic vinaigrette

1 tsp sea salt

Dash black pepper

• Stir all ingredients together well, then drizzle onto salad and crouton mix