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Composed California Corn Salad

 

35

Yield

6

servings

Prep

20

min

Cook

25

min

Ready

45

min

Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Very low in sodium, Low Sodium
 

Ingredients

2 ears corn
*
1 small sweet red bell peppers
1 small green bell peppers
2 small yellow summer squash
sliced
2 small zucchini
diced
2 small japanese eggplants
*
1 bunch arugula (roquette)
*
½ cup rice vinegar
½ 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.

 

* not incl. in nutrient facts

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Comments

Nutrition Facts

Serving Size 141g (5.0 oz)
Amount per Serving
Calories 18291% of calories from fat
 % Daily Value *
Total Fat 18g 28%
Saturated Fat 2g 9%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 7mg 0%
Total Carbohydrate 1g 1%
Dietary Fiber 1g 5%
Sugars g
Protein 2g
Vitamin A 12% Vitamin C 65%
Calcium 2% Iron 2%
* based on a 2,000 calorie diet How is this calculated?

 

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