This light easy Cornucopia Salad is the perfect side dish for any occasion. You can substitute any fresh vegetable into the mix and create a new seasonal blend. From the Pinehurst Food and Wine Festival 2015 and Chef Brian Sonoskus of Tupelo Honey.

Cornucopia Salad


  • 1 cup Sliced Bay Seedless Cucumber
  • 1/2 cup Green Beans
  • 8 Baby Carrots
  • 1/4 Medium Zucchini (Quartered lengthwise and thinly sliced)
  • 4 Medium Shiitake Mushrooms (Stemmed and thinly sliced)
  • 1 teaspoon Fresh Tarragon (Minced)
  • 1 teaspoon Garlic (Minced)
  • 2 teaspoons Extra Virgin Olive Oil
  • 1 tablespoon Sweet Onion (Minced)
  • 2 tablespoons Peppered Vinegar
  • 1/4 teaspoon Salt
  • 1/4 teaspoon Ground Black Pepper
  • Rye Croutons


Step 1
Combine the cucumber, green beans, tomatoes, carrots, zucchini, mushrooms, onion, garlic and tarragon in a large sealable plastic bag.
Step 2
Add oil, vinegar, salt and pepper to the vegetables.
Step 3
Seal the bag and shake to blend all of the ingredients.
Step 4
Refrigerate for at least 2 hours to allow flavors to blend. Serve with Rye croutons and peppered vinegar.