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From The North Grove's Kitchen: Spinach, Corn and Tomato Salad with Balsamic Vinaigrette

Updated: Jul 13, 2021

There are so many delicious greens growing right now. Program participants are invited to come by the new farm stall and pick up free and freshly harvested food from the Community Farm! Try using them in this Spinach, Corn and Tomato Salad and let us know how it goes. We love getting photos of what North Grove recipes you make.

Spinach, Corn and Tomato Salad with Balsamic Vinaigrette

Makes: 4 servings

Salad Ingredients:

  • 2 large handfuls fresh spinach OR other green

  • 1 cup corn fresh, frozen or canned, drained well

  • 1 cup tomatoes, diced

  • 1 cup cucumber, diced

  • ¼ medium red onion, small dice

  • 5 to 6 fresh basil leaves, thinly sliced (optional)

Vinaigrette Ingredients (May make more dressing than you need!)

  • 1/4 cup balsamic vinegar

  • 1 Tablespoons honey or sugar

  • 1 Tablespoon Dijon OR other mustard

  • 1/2 teaspoon salt

  • 1/4 teaspoon ground pepper

  • 3/4 cup vegetable or olive oil

  • 1 garlic clove, crushed (or minced if you like a stronger garlic flavor)

Optional add-in's:

  • 1 cup cooked small pasta

  • ½ to 1 cup cooked black beans

  • ½ cup crumbled feta or grated parmesan


1. Make dressing: whisk together all ingredients in a small bowl or add all ingredients to a jar with a lid and shake.

2. In a medium sized bowl combine all salad ingredients and toss well. If serving the entire salad immediately, add dressing to the salad a little at a time and toss, you may not need it all! If you plan to eat the salad throughout the week, it’s best to add the dressing just before


Note: Dressing will keep in the fridge for up to a week or more.

If you want to share any photos of your cooking or have any questions please feel free to get in touch with Melissa at


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