327. Corn Lettuce Salad

This salad is a breath of fresh air, almost bringing with it a light breeze of summer-scented days of grilling, watermelon, and ice cream.
Luckily, we don't need to wait for summer to enjoy it.
It is basically corn and lettuce, laced delicately with a light dressing of dried basil and apple vinegar.
Adults as well as picky children enjoy this salad very much.

I had some young romaine lettuce on hand, but I would also recommend substituting that for iceberg lettuce.
You may also use lemon juice instead of the apple vinegar.
Maybe add some kidney beans?
Go ahead, make this salad your own.

Ingredients:

1 cup corn
2 spring onions
1 tsp sugar
1 tsp salt
1 tsp dried basil
3 Tbsp apple vinegar
4 Tbsp olive oil
3 cups shredded lettuce

Method:

In your salad bowl, whisk the salt, sugar, basil, and vinegar until dissolved.
Whisk in the olive oil.
Stir in the drained corn kernels and sliced spring onions.
Pile on top the shredded lettuce.
At this point you can cover with cling wrap and refrigerate until needed.
Toss the salad to distribute dressing and contents just before serving.

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