I Keep Getting into Pickles...

in

The best salad is the kind that requires the least amount of work. This is one of those salads. 

Remember the corn pickles I made earlier in the summer? They’re coming back into use now that corn is out of season and I'm still craving it! How I’ve managed to not eat through them all yet I’m not quite sure, but I sure am glad I have them around. I only wish I’d made more. 

This salad may seem almost too simple but it’s really perfect for showcasing late season tomatoes. So go grab some before they are gone from the farmer’s market completely!

“Jewel Box” Late Summer Salad

Makes 1 individual salad (adjust proportions for how hungry you are!)

- 1 large portion of spinach

- Corn pickles (see recipe here)

- Cherry tomatoes, halved or quartered (mix up the colors to add more aesthetic appeal) 

This is a quickie to throw together really fast on the way out of the door in the morning! 

1)    Make a bed of spinach in your lunch box. 

2)    Open your jar of corn pickles and spoon some over the spinach, including the pickled shallots and jalapeños.

3)    Add cherry tomatoes.

4)    Strain some of the pickling liquid from the pickle jar to use as dressing into a separate small container.

5)    When you’re ready to eat, dress the salad with the pickling liquid and mix it up.