Sweet and Tangy Salad
1. Remove the husks and silks from the corn. Pour enough water into a pot to cover the corn and bring to a boil over high
heat. Add the corn and boil for 5 minutes. Remove the corn from the water and let cool for a few minutes, then slice off
the kernels.
2. Make Lime Vinaigrette.*
Whisk together the lime juice, cilantro, salt, pepper, and hot sauce (if using). Slowly add the olive oil, whisking, until the
dressing thickens.
3. Layer the salad ingredients in the Mason jar, starting with the vinaigrette, then the onion and cucumber. Finish with
layers of corn, cilantro, and blueberries.
4. Seal and refrigerate until ready to use.
5. Serve in bowl.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (245g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 273 | ||
Calories from Fat: 113 (41%) | ||
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Amt Per Serving | % DV | |
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Total Fat 12.6g | 17 % | |
Saturated Fat 1.8g | 9 % | |
Monounsaturated Fat 8.1g | ||
Polyunsanturated Fat 2.2g | ||
Cholesterol 0mg | 0 % | |
Sodium 105.2mg | 4 % | |
Potassium 587.6mg | 15 % | |
Total Carbohydrate 41.4g | 12 % | |
Dietary Fiber 5.6g | 23 % | |
Sugars, other 35.7g | ||
Protein 6.7g | 10 % | |
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: 273
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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