Discussion Boards
Corn And Tomato Salad
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This salad takes a little more time to prepare, but it is worth it! Fresh corn kernels liven up the crisp greens and add a hint of sweetness to the salad.
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Corncobs, silk and husks removed
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2
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2
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Boiling water
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Salt
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1/2 tsp.
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2 mL
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Medium green peppers, quartered
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2
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2
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Halved cherry tomatoes
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2 cups
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500 mL
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Thinly sliced red onion
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3/4 cup
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175 mL
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Head of romaine lettuce, cut or torn
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1
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1
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Chopped fresh mint leaves (or 1 tbsp.,15 mL, dried)
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1/4 cup
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60 mL
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SWEET CHILI DRESSING
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Olive (or cooking) oil
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1/4 cup
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60 mL
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Sweet (or regular) chili sauce
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3 tbsp.
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15 mL
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White wine vinegar
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2 tbsp.
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30 mL
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Salt
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1/4 tsp.
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1 mL
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Garlic clove, minced (or 1/4 tsp., 1 mL, powder)
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1
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1
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Cook corncobs in boiling water and salt in large pot or Dutch oven for about 3 minutes until tender-crisp. Drain well. Cool. Slice kernels from cobs in strips about 2 inches (5 cm) long.
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Arrange green pepper, skin-side up, on ungreased baking sheet, 6 inches (15 cm) from heat. Broil for 10 to 15 minutes, rearranging as necessary, until skins are blistered and blackened. Remove to medium bowl. Cover with plastic wrap. Let sweat for about 15 minutes until cool enough to handle. Remove and discard skins. Cut into 2 inch (5 cm) long strips.
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Put corn, green pepper and next 4 ingredients into large bowl. Toss gently.
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Sweet Chili Dressing: Combine all 5 ingredients in jar with tight-fitting lid. Shake well. Makes 2/3 cup (150 mL) dressing. Drizzle over lettuce mixture. Toss gently. Makes about 12 cups (3 L).
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1 cup (250 mL):
91 Calories; 5.3 g Total Fat (3.6 g Mono, 0.6 g Poly, 0.7 g Sat); 0 mg Cholesterol; 11 g Carbohydrate; 2 g Fibre; 2 g Protein; 117 mg Sodium
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Reprinted from Garden Greens © Company's Coming Publishing Limited
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