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Summer Salad

Needed something to serve along dad's homemade burgers and fries.
I looked up a bunch of sides and viola, this is what I put together and we all liked it!
Easily its own lunch or dinner meal with some crusty bread, perfect for a hot summer day.

Dressing
Whisk together:
2 T olive oil
2 T elderflower syrup (freely substitute any light syrup or jam)
1 T whole grain Dijon mustard
salt and pepper to taste
Set aside until salad is assembled.

Salad
Place in a bowl with room to spare for combining with the dressing:
1 cup cooked lentils or wheat berries or... farro or... (if using precooked, frozen, run under hot water)
4 hard boiled eggs, peeled and sliced
1 cup cherry tomatoes, sliced
1/2 c fresh (or thawed from frozen) corn kernels
1 small zucchini, sliced or 1/4 inch chunks
1/4 red onion, thinly sliced or diced
1/2 c feta cheese, crumbles or 8 oz cut into cubes
1-2 t dill, freshly chopped or dried
1-2 t basil, freshly chopped or dried
Combine gently, pour dressing over all and combine a bit more. Serve or chill and serve.

Next time I think I will add some baby spinach. Basically I think you could add or replace any veg in the mix.

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