Chopped Salad with Cauliflower and Pomegranate Dressing

Summer veggies and herbs are calling.  Hear the call without the heat, and make a fresh chopped salad.

We sometimes gravitate towards cooking veggies, but many veggies lend themselves to raw preps which are not only crispy good, but preserve as much of the nutrients they hold for us. Pair what veggies you find from your garden, the farmer's market, or your best local grocer, with fresh herbs (home grown is so worth it; try it next year if you haven't already) like basil, parsley, mint and lemon balm.

I paired this fresh combo with pomagranate vinegar for the rich, rounder sweet and sour it brings, which complement the sharp crisp edge of the fresh herbs.  If you don't have it, use another vinegar - you can't go wrong with this combination.
6-inches English cucumber, cut into quarter-moon slices
2 cups cauliflower, cut into very small, bite-sized flowerettes
1/2 red pepper, diced
1/2 orange or yellow pepper, diced
Kernels from one fresh ear of corn
2 green onions, sliced
8-10 leaves fresh basil, julienned
Palmful fresh mint, minced
Palmful fresh parsley, minced
Palmful lemon balm, minced (optional - if you have it)

Pomegranate dressing:
2 Tbsp pomegranate vinegar
1 Tbsp sherry vinegar
1 tsp dijon mustard
1/3 cup walnut oil
1/4 tsp salt
fresh ground pepper

Toss all the veggies together in a bowl.

Whisk together the dressing and toss with the veggies.  Allow to marinate for at least 30 minutes before serving.

Serves 4.

Cook's Note:  This is a great salad when fresh basil and mint are growing in your garden.