Toss shallot with salt and let sit for about 20 min to draw out harshness. Rinse well and pat dry with a paper towel.
In a large bowl, toss corn kernels lightly to separate them, then add shallot and all remaining salad ingredients except feta;
toss again to combine.
For dressing, whisk together buttermilk, yogurt, vinegar, onion, and garlic in a small bowl. Slowly add oil, whisking until incorporated.
Season with salt and pepper. Refrigerate until slightly chilled. Garnish salad with feta and serve dressing separately.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (404g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 937 (92%)|
|Amt Per Serving||% DV|
|Total Fat 104.2g||139 %|
|Saturated Fat 15.4g||77 %|
|Monounsaturated Fat 50.5g|
|Polyunsanturated Fat 28.6g|
|Cholesterol 0mg||0 %|
|Sodium 3027.3mg||104 %|
|Potassium 365.4mg||10 %|
|Total Carbohydrate 22.4g||7 %|
|Dietary Fiber 1.9g||8 %|
|Sugars, other 20.5g|
|Protein 2.6g||4 %|
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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: 1017
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