Try this Corn Salad with Buttermilk Dressing recipe, or contribute your own.
Suggest a better descriptionToss 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.
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Serving Size: 1 Serving (404g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 1017 | ||
Calories from Fat: 937 (92%) | ||
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Amt Per Serving | % DV | |
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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 % | |
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: 1017
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