fresh corn salad
Whisk the vinegar, salt, & pepper in a small bowl.
Gradually whisk in the oil to make a smooth dressing.
Toss in a serving bowl: corn, tomatoes, scallions, & mozzarella.
Pour the dressing over the salad and toss to coat.
Cover and let set for 15 minutes, up to 2 hours.
Before serving tear basil over salad and stir.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (226g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 292 | ||
Calories from Fat: 165 (57%) | ||
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Amt Per Serving | % DV | |
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Total Fat 18.4g | 24 % | |
Saturated Fat 6.3g | 32 % | |
Monounsaturated Fat 9.3g | ||
Polyunsanturated Fat 1.7g | ||
Cholesterol 29.9mg | 9 % | |
Sodium 632.8mg | 22 % | |
Potassium 409.3mg | 11 % | |
Total Carbohydrate 22.9g | 7 % | |
Dietary Fiber 3.1g | 12 % | |
Sugars, other 19.9g | ||
Protein 12.1g | 17 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 292
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