This week we had a very important pot luck to attend for Charlotte’s Music Department at North Springs High School and while pondering what to bring…BAM! Bruschetta!! Actually, I didn’t really think of using Bruschetta as a dressing until after I had gone to Kroger for some edamame, frozen corn, cherry tomatoes and green onions, but nevertheless, it popped into my mind while slicing tomatoes.
After you prep your veggies, mix up the dressing…
This salad is so easy and if you recall that little Bruschetta recipe I shared a while back, then you have a head start. But really, all I did for the Edamame Salad Dressing is mix the Bruschetta spice mix with a little water, olive oil and fresh minced garlic…If you don’t have this specific bruschetta mix, that’s okay because any tomatoey spice packet or store bought bruschetta will work! It’s really all about the Italian herbs and flavors here.
Toss the dressing with the veggies…
This is an impressive and colorful side dish that would be great for entertaining or a picnic by the lake. For added flare serve it in a martini glass or you know those corn on the cob dishes in your grandma’s attic that never seem to see daylight? That would be adorbs! If you don’t want the bruschetta dressing, it would also be excellent with a basic lime juice vinaigrette. Click here for more entertaining ideas regarding serving salads. For this fantastic recipe scroll down.
- 2 (16 oz.) Bags of Frozen Edamame
- 2 (24 oz.) Bags of Frozen Corn Kernals
- 2 (10.5 oz.) Packages of Cherry Tomatoes (sliced in half)
- 2 Bunches of Green Onions (diced)
For the Dressing:
- 1 Clove of minced Garlic
- 1/2 Cup Bruchetta – I adore the dehydrated mix from The Oil & Vinegar Store because with a little water…voila yum
- 2 Tbsp. Olive Oil
- 4-5 Fresh Basil Leaves (minced)
- Salt and Pepper to taste
Toss it all together and of course taste it. CAREFUL: You may end up eating it all and not wanting to share.