Summer Chop Salad with Corn, Snap Peas, and Bacon

Salad:

1 ½ cups sugar snap peas, trimmed and cut in half diagonally

1 ½ cups fresh corn kernels (about 2 ears)

½ head romaine lettuce

1 cucumber, peeled, seeded, and diced

1 carrot, peeled and shredded

½ red bell pepper, diced

3 green onions, sliced

5 radishes, thinly sliced

1 cup basil leaves (about 1 oz.) cut into thin strips

6 cherry tomatoes, halved

Mustard vinaigrette

½ cup grated parmesan cheese

½ teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

12 bacon slices, cooked and crumbled

Vinaigrette:

2 tablespoons red wine vinegar

1 tablespoon fresh lemon juice

1 tablespoon Dijon mustard

2 teaspoons minced garlic

9 tablespoons olive oil

1/8 teaspoon kosher salt

1/8 teaspoon freshly ground black pepper

*whisk to combine 

1. Cook peas in boiling water to cover for 1 to 2 minutes; immediately plunge into ice water to stop cooking process.
2. Cook corn in boiling water for 2 minutes; immediately plunge into ice water. Drain both.
3. Chop lettuce into small pieces, place in a large bowl.
4. Add peas, corn, cucumber, and next 6 ingredients; toss with mustard vinaigrette.
5. Mound salad on a large platter and sprinkle with bacon. 

** You can add other favorite veggies too like cauliflower, broccoli, olives etc. Chicken makes it a full meal or leave out all the meat for a veg only dish.