Try this GRILLED VEGETABLE CHOPPED SALAD w/CREAMY JALAPENO DRESSING (Paula Deen) recipe, or contribute your own.
Suggest a better descriptionSource: Cooking with Paula Deen (July/August 2018)
Heat grill pan over medium-high heat. Grill corn and peppers, turning frequently, until blistered. Let stand until cool enough to handle. Cut corn kernels off cobs. Halve and seed peppers.
On large platter, layer lettuce, cucumber, tomato, corn, peppers, and tortilla chips. Serve immediately with **Creamy Jalapeno Dressing.
**Creamy Jalapeno Dressing
In the container of a blender, process together all ingredients until smooth. Cover and refrigerate for up to 5 days.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (315g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 378 | ||
Calories from Fat: 180 (48%) | ||
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Amt Per Serving | % DV | |
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Total Fat 20g | 27 % | |
Saturated Fat 2.9g | 15 % | |
Monounsaturated Fat 2.8g | ||
Polyunsanturated Fat 5.1g | ||
Cholesterol 11.3mg | 3 % | |
Sodium 539.4mg | 19 % | |
Potassium 680.4mg | 18 % | |
Total Carbohydrate 47g | 14 % | |
Dietary Fiber 6.6g | 26 % | |
Sugars, other 40.5g | ||
Protein 7.7g | 11 % | |
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: 378
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