Summer Salad with Polenta Croutons & Basil Vinaigrette


WARNING: This may be the BEST salad you ever eat.  I’m completely in love with it!




5 cups fresh baby lettuce or spring mix

3 cups fresh, loose spinach

2 cups frozen organic corn

1/2 cup onion, chopped

1 1/2 cups tomato, chopped

2 oz fresh mozzarella, torn into small pieces

1 cayenne pepper, minced

1 tbsp extra virgin olive oil

  • Over a medium frying pan, heat cayenne pepper in oil for 2 minutes
  • Add onions and cook for 3 minutes
  • Add corn and cook for an additional 6 minutes
  • Remove from heat and toss with lettuce, spinach, tomato and mozzarella


3 cups water

1 cup organic cornmeal

1/2 cup Parmesan cheese, grated

1 tbsp butter

1 cayenne pepper, minced

1 tsp sea salt

  • In a saucepan, bring the water to a boil
  • After it begins boiling, add sea salt and cornmeal
  • Reduce to a simmer, add cayenne and begin to whisk mixture together
  • Continue whisking every minute or so, for 15 minutes as mixture thickens
  • After mixture is thick, remove from heat, add butter and stir until butter melts
  • Transfer polenta into a baking pan or sheet so that the polenta is 1 inch thick
  • Sprinkle cheese over the top, let stand for 30 minutes, and then cut into small, crouton-sized cubes
  • Preheat oven to 450 degrees
  • Place cubes on greased baking sheets and cook for 30 minutes, turning over half way through


1/2 cup extra virgin olive oil

1/4 cup fresh basil, chopped

1 1/2 tbsp fresh parsley, chopped

1 tbsp balsamic vinaigrette

1 tsp sea salt

Dash black pepper

  • Stir all ingredients together well, then drizzle onto salad and crouton mix

About Lisa

*Lisa is the founder and personal chef of The Vegan Pact and blogger at Her passion for vegan food is shown through her daily recipe blog, private meal deliveries and cooking classes in the Boston area.

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