Chop Salad With Corn, Snap Peas, And Bacon

• 1 1/2 cups sugar snap peas, trimmed and cut in half diagonally
• 1 1/2 cups fresh corn kernels (about 2 ears)
• 1/2 head romaine lettuce
• 1 cucumber, peeled, seeded, and diced
• 1 carrot, peeled and shredded
• 1/2 red bell pepper, diced
• 3 green onions, sliced
• 5 radishes, thinly sliced
• 1 cup basil leaves (about 1 ounce), cut into thin strips
• 6 cherry tomatoes, halved
• 1/2 cup grated Parmesan cheese
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 12 bacon slices, cooked and crumbled

1. Cook peas in boiling water to cover for 1 to 2 minutes; immediately plunge into ice water to stop cooking process. Cook corn in boiling water 2 minutes; immediately plunge into ice water. Drain peas and corn.
2. Chop lettuce into small pieces; place in a large bowl. Add peas, corn, cucumber, and next 6 ingredients; toss with Mustard Vinaigrette. Add cheese, salt, and pepper; toss gently. Mound salad on a large platter, and sprinkle with bacon.

sugar snap peas, corn kernels, romaine lettuce, cucumber, carrot, red bell pepper, green onions, radishes, basil, cherry tomatoes, parmesan cheese, kosher salt, freshly ground black pepper, bacon

Taken from www.myrecipes.com/recipe/chop-salad-with-corn-snap-peas-bacon (may not work)