I loved this so much, I wanted to share the recipe. I would say that this recipe was a Cooking Light recipe, but it is completely different as it morphed into my own as I was rummaging in my fridge trying to use up the veggies we had. This is geared for a hearty, summer vegetarian entree, but it can easily be adapted with grilled chicken (which we've done) or shrimp (which we want to do). If you like veggies, cheese, and balsamic dressing, you will fall madly in love with this easy recipe! I find myself craving this during the week!

Directions:

Dressing:
1/2 C Balsamic Vinegar
1/2-3/4 C Extra Virgin Olive Oil
1T Dijon Mustard
1 Shallot-Diced
Salt and Pepper to taste
Combine the above and set aside

Salad:
Mixed Salad Greens of your choice
Corn freshly sliced from 3 ears corn
Grape/Cherry Tomatoes cut in half (I used two containers of yellow and red)
Red/Orange Bell Pepper, sliced thinly
Green Onions, chopped
Zucchini Ribbons (use a potato peeler or mandolin for thin ribbons)
Fresh Mozzarella in water, cubed
Fresh Basil leaves, torn

Assemble greens on a large platter, top with cut corn (no need to cook), grape tomatoes, bell peppers, green onions, and zucchini. Place mozzarella around salad, and top with fresh basil leaves. Add dressing evenly over salad, top with salt and pepper. ENJOY!