I’m always looking for alternative types of salads that I can try new flavors and vegetables that I don’t normally buy. So when I saw this recipe from SK I had to make it for 4th of July.
For the crunchy veggies, I bought string beans, corn on the cob, red pepper, cucumber, and radishes.
Then I toasted some sunflower seeds, added chopped scallions, mint, feta, and a dressing with lime juice made exactly like the instructions.
The idea of mint with feta cheese sounded gross to me, but I decided to try it anyway. It was surprisingly delicious! I’ve also never cooked with radishes so this was a first. Although I’m not a fan of them on their own, with all these different flavors and the dressing, they were just another crunchy component which was fine with me. I’ll definitely make this one again, especially for a weeknight light dinner or to bring to a party or potluck. It does not however, hold up in the fridge- at least not for me. I don’t like soggy vegetables.
Recommend!
Cooking Ahead: A Peek Inside My Kitchen | Coffee & Sunshine - [...] and added broccoli, snow peas and some mandarin orange slices. Some weeks, I make a version of this salad, without the feta cheese, and leaving the dressing separate so it doesn’t get [...]