Okay- so summer doesn’t really end for us Floridians on Sunday when the calendar declares it is the first day of fall. But the harvesting of summer veggies and fruits are coming to an end 😦 Here is a nod to sweet summer crop!

• 2 pints cherry tomatoes, sliced in half

• 1 1/2 cups organic corn, roasted (spray with olive oil and back at 350 for about 10 min.)
  

• 2 cups organic celery, chopped

• 4-5 large basil leaves, chopped

• 1 garlic clove, minced

• 1/4 cup Marie’s Red Wine Vinaigrette

Place all ingredients together in a large bowl and gently mix. Add fresh ground pepper if desired. Chill in refrigerator until ready to serve. Eat as is or over a bed of your favorite greens.

“A Salad For Each Week” Recipes:

1. Broccoli and White Bean Salad

2. Asian Purple Cabbage Slaw

3. Fresh and Minty Cantaloupe and Tomato Salad

4. Tangy Kale and Sweet Potato Bit Salad

5. Key Lime Corn and Black Bean Salad

6. Green Bean, Tomato, and Mozzarella Pesto Salad