Sunny Escarole and Corn Medley: A Vibrant Salad Delight Ingredients: - 4 cups escarole, chopped - 1 cup fresh corn kernels (or 1 can, drained) - 1 cup cherry tomatoes, halved - 1 bell pepper (red or yellow), diced - 1/2 red onion, thinly sliced - 1 avocado, diced - 1/4 cup fresh cilantro, chopped (optional) - 1/4 cup feta cheese, crumbled (optional) Dressing: - 3 tablespoons olive oil - 2 tablespoons apple cider vinegar - 1 tablespoon honey or maple syrup - 1 teaspoon Dijon mustard - Salt and pepper to taste Instructions: 1. In a large bowl, combine the chopped escarole, corn kernels, cherry tomatoes, bell pepper, red onion, avocado, and cilantro if using. 2. In a small bowl, whisk together the olive oil, apple cider vinegar, honey (or maple syrup), Dijon mustard, salt, and pepper until well combined. 3. Drizzle the dressing over the salad and toss gently to combine. 4. If desired, sprinkle crumbled feta cheese on top before serving. 5. Serve immediately for the freshest flavor or chill slightly before serving. Nutrition Value (per serving, serves 4): - Calories: 200 - Protein: 5g - Carbohydrates: 18g - Dietary Fiber: 6g - Sugars: 3g - Fat: 14g - Saturated Fat: 2g - Cholesterol: 5mg - Sodium: 150mg - Vitamin A: 30% DV - Vitamin C: 40% DV - Calcium: 6% DV - Iron: 8% DV Enjoy this colorful and nutritious salad packed with vitamins and minerals, perfect for a light lunch or as a side dish!