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This colorful mixture of vegetables makes a great late Summer meal. Add cooked, diced shrimp or chicken for a hearty meal, or go lighter with just veggies.

Salad:

  • 1 lb. cooked, peeled chopped shrimp or diced cooked chicken (optional)
  • 1 Cup carrots, peeled and diced
  • 2 Cups corn-off-the-cob (about 3 ears)
  • 1 Cup snap peas, cut into 1" pieces
  • 1 Cup zucchini, peeled and sliced (1 small)

Dressing:

  • 1 TB. NORTHWOODS SEASONING
  • 1/8 tsp. CAYENNE RED PEPPER
  • 1 TB. warm water
  • 1/3 Cup olive oil
  • 1 tsp. honey
  • 2 tsp. white wine or rice vinegar
       

Bring a large pot of water (2 quarts at least) to a boil. Add carrots, after 1 minute add corn, after another minute add peas and after another minute add zucchini. Total cooking time: carrots: 4 minutes, corn: 3 minutes, peas: 2 minutes, zucchini: 1 minute. Drain right away and run cool water over the vegetables until they aren’t hot at all. Drain off any excess water and place in a large bowl. Add cut up, cooked shrimp or chicken if desired. To prepare dressing, place NORTHWOODS SEASONING and CAYENNE RED PEPPER with water in a small bowl, let stand 5 minutes. Whisk with olive oil, honey and vinegar. Pour vinaigrette over vegetables, toss well to coat, serve as is or refrigerate and serve cold.

Serves: 6-8.
Prep. time: 10 minutes.
Cooking time: 5 minutes.
Description
Price
Qty
Northwoods Seasoning 2.4 oz. 1/2 cup jar
$5.09
Cayenne Red Pepper Powder 2.1 oz. 1/2 cup jar
$4.29


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