Hmm, what have I been eating lately?  This summer has flown by, largely in part to the busy-ness of moving.  I'll admit that when it comes down to 1. shopping for new home accessories, or 2. shopping for dinner, the former has been more appealing.  Probably 90% of the things I've bought over the past 2 weeks have come from Goodwill.  Hey now, don't judge.  I'll have an upcoming post with all the awesome re-purposing I've been doing. 

So crafting, yes.  Cooking, not so much.  But last week this recipe caught my eye as an easy minimal-cook summer salad.  I served it for dinner one night over some fresh spinach, and then the leftovers were eaten the next night as nachos, with whole grain tortilla chips.

Crab, Corn, & Tomato Salad
Adapted from Cooking Light June 2008

• 1 tablespoon grated lemon rind
• juice from 2 lemons
• 1 tablespoon extra virgin olive oil
• 1 teaspoon honey
• 1/2 teaspoon Dijon mustard
• 1/4 teaspoon salt
• 1/8 teaspoon freshly ground black pepper
• 1 cup boiled or grilled corn kernels (about 2 ears) 
• 1/4 cup thinly sliced basil leaves
• 1/4 cup chopped orange bell pepper
• 2 tablespoons finely chopped red onion
• 1/2 pound lump crabmeat, shell pieces removed
• 2 cups grape or cherry tomatoes, halved

1. Combine rind, lemon juice, and next 5 ingredients (through black pepper) in a large bowl, stirring well with a whisk. In a large bowl combine corn, pepper, onion, crab, and tomato.  Stir in dressing when ready to serve.

How pretty is this?  With dinner complete, it's back to the crafts...