Composed California Corn Salad

Rate this recipe, your opinion countsPrint this recipeSend this recipe via email
Time to Prepare this Recipe 45 minutes Prep: 20 minutes Cook: 25 minutes
Calories Per Serving and Nutrition Information 182 calories per serving view nutrition facts
# of servings this recipe makes 6 servings suggest servings
Recipe Photos Be the first to add a photo of this recipe!

Ingredients

2 ears corn
1 small sweet red bell pepper
1 small green bell pepper
2 small yellow squash sliced
2 small zucchini diced
2 small japanese eggplants
1 bunch arugula
1/2 cup rice wine vinegar
1/2 cup walnut oil

Directions

Cut corn kernels from cobs into bowl.

Set aside. Bring 2 quarts salted water to rolling boil.

Drop pepper strips into boiling water.

Parboil 1 minute or until color heightens.

Remove peppers with slotted spoon and drain.

Refresh in bowl of cold water. Set aside. Add yellow squash, zucchini and eggplants to boiling water.

Parboil 2 minutes.

Remove with slotted spoon and drain.

Set aside.Toss basil with arugula and red leaf lettuce.

Arrange greens on large, shallow platter or tray. In large bowl stir to combine vinegar, walnut oil and salt and pepper to taste.

Add corn kernels to dressing, toss and drain, reserving dressing.

Arrange kernels in spoke pattern to resemble sun rays over greens, mounding some in center.

Separately add peppers, squash, zucchini and eggplant to dressing, tossing lightly.

Arrange red, green and yellow vegetables in sections between corn kernel spokes.

Pour any remaining dressing over salad.

Add your comment

Email Address

(optional)

(optional)



characters left


F7e4c3ac9431844f7c1e3be7d4e0bbb0b6ab07ba
 

Categories this recipe belongs to

Nutrition Facts

Serving Size 141g
Amount per Serving
Calories 182 91% of calories from fat
% Daily Value*
Total Fat 18.0g28%
 Saturated Fat 2.0g9%
 Trans Fat 0.0g
Cholesterol 0mg0%
Sodium 7mg0%
Total Carbohydrate 4.0g1%
 Dietary Fiber 1.0g5%
 Sugars 2.0g
Protein 1.0g2%
Vitamin A 12%  Vitamin C 65%
Calcium 2%  Iron 2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

How is this calculated?

Rate this Recipe

Not a member? You can still rate this recipe! This recipe is great This recipe is not good

Review this Recipe

Note: You must be a member to submit a review. Please Sign in or Sign Up.

Rating * ** one star rating** **** *****
Review

Last Recipes Viewed

Recipe Bite

Onion

by Laurie Laurie

General:The familiar and popular onion is a bulb of Allium cepa, a low growing plant. Botanists classify it in either the lily family or the amaryllis family. ...

read more...

lawdeedee

Member Review

****

Seafood Gumbo From the New Basic's Cookbook

This recipe is a bit labor intensive but well worth it. I made and served it on Christmas Eve 05 and everyone enjoyed it. Also made a "special version" where I modified the ingredients by alternating plum and crushed tomatoes, substituting Italian for Cajun sausages and adding crushed red peppers. It was a smoker in more ways than one. Overall, I was pleased in that I did not have made a roux but rather relied on the okra to do double duty as the vegetable and the thickening agent. After cooking the dish, I threw in a few fresh spinach leaves as a garnish.

Pumpkin Roll with Cream Cheese Filling recipe
Recipe Photo
Recipe Photo