Tomato Stack Salad with Corn, Bacon, and Avocado

Yield: 4

Prep Time: 10 min.

Cook Time: 8 min.

Total Time: 20 min.

Ingredients:

2 slices of bacon, cooked & crumbled
2 ears of corn
2 red tomatoes, thickly sliced
1 yellow tomato, thickly sliced
1 orange tomato, thickly sliced
Sea salt and freshly cracked pepper, to taste
Basil for garnish
Creamy buttermilk ranch dressing (see link above for recipe)

Directions:

Make the Creamy Buttermilk Ranch Dressing. Click here for the recipe.
Heat a grill pan over medium heat. Coat the corn with cooking spray then place into the grill pan and cook for 8 minutes or until well marked, turning occasionally. Remove from the grill pan; cool slightly. Cut the corn kernels from the cobs; set aside.
Slice the tomatoes and sprinkle them with salt and freshly cracked pepper, to taste. Alternate layers of tomatoes and avocado on the serving plates. Side Note: I used two slices of the avocado together to make an even layer in between the tomatoes. Scatter the corn and bacon crumbles evenly between each tomato stack. Drizzle each tomato stack with the ranch dressing and garnish with basil leaves. Serve immediately. Enjoy.

Fresh Tomato Salsa

servings - 04

INGREDIENTS
• 3 tomatoes, chopped
• 1/2 cup finely diced onion
• 5 serrano chiles, finely chopped
• 1/2 cup chopped fresh cilantro
• 1 teaspoon salt
• 2 teaspoons lime juice


DIRECTIONS
1. In a medium bowl, stir together tomatoes, onion, chili peppers, cilantro, salt, and lime juice. Chill for one hour in the refrigerator before serving.

Asparagus, Cherry Tomato & Mozzarella Salad

A satisfying complete meal in a bowl that is perfect for the warmer days of summer.

Ingredients:

1 Bunch Asparagus, Trimmed & Cut Into 2 Inch Pieces
3 Cups Mesclun Salad Mix
2 Cups Cherry Tomatoes, Halved
1/4 Cup Chopped Green Onions
3 Tablespoons Red Wine Vinegar
1/4 Cup Extra Virgin Olive Oil
1 Teaspoon Dijon Mustard
Sea Salt & Pepper
2 Balls Fresh Mozzarella (1 Pound Total)

Directions:

Bring a saucepan of water to the boil and cook asparagus for 4-5 minutes until tender crisp.
Drain, and place the asparagus in ice water.
Place mesclun mix over the bottom of four bowls.
Mix vinegar, oil, mustard and salt together and set aside.
Drain & dry the asparagus, and then mix together the asparagus, tomatoes, and green onion.
Pour the dressing over the asparagus and toss.
Spoon the asparagus and tomato mixture over the greens, spooning any extra dressing on top of the salads.
Slice the mozzarella and arrange on top of the salads.