A Little Bit of Kansas Salad

• 1 pkg frozen corn – or 2-3 ears of fresh corn on the cob, husked
• 1 T olive oil (if using frozen corn)
• Diamond kosher salt and pepper
• 1 c shredded red cabbage
• 1/2 c alfalfa or broccoli sprouts (admittedly, we’re not alfalfa sprout fans and haven’t ever seen broccoli sprouts, so we omit this)
• 2 c chopped kale (if always helps to “massage” the chopped kale with your hands and a little olive oil before adding it to the salad)
• roasted salted sunflower seeds for garnish

dressing

• 1/4 c roasted salted sunflower seeds
• 1/2 shallot, chopped
• 1 garlic clove, minced
• 2 tablespoons fresh lemon juice
• 2 T Greek yogurt
• 1 T za’atar (or mixed, dried herb of your choice: Italian, de Provence, etc)
• 2 T olive oil
• Diamond kosher salt
• 1-3 tablespoons water

If using frozen corn, preheat oven to 425 degrees. Mix the corn (still frozen) with about 1 T olive oil and sprinkle with some salt. Spread the corn out well on a baking tray and roast for about 25-30 minutes, or until you see the corn start to brown slightly. Remove from the oven and cool on the pan.

If using fresh corn on the cob, preheat a grill to medium. Grill the corn, turning frequently, until lightly charred – 2-3 minutes. Cool and then cut the corn kernels off of the cobs.

Stir the corn into the red cabbage, sprouts and kale.

To make the dressing place all of the ingredients – except the water – in a blender and blend until slightly chunky. Add salt to taste. If you want a runnier dressing, add 1-3 T water and blend again well. If you have time, let the dressing sit for a while. The best flavor develops after a little resting time.

Add half of the vinaigrette to the salad and toss to coat; sprinkle with sunflower seeds. Serve, passing the remaining dressing on the side.