Try this Fresh corn and tomato salad recipe, or contribute your own.
Suggest a better descriptionWhisk the vinegar, salt, and pepper in a small bowl. Gradually whisk in the oil, starting with a few drops and then adding the rest in a steady stream, to make a smooth dressing.
Shear off the corn kernels with a sharp knife over a bowl. Toss in the tomatoes, scallions, and mozzarella. Pour the vinaigrette over the salad and toss to coat. Cover and let set for 15 minutes or up to 2 hours. Before serving tear the basil over the salad and stir.
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Serving Size: 1 Serving (109g) | ||
Recipe Makes: 12 Servings | ||
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Calories: 126 | ||
Calories from Fat: 61 (48%) | ||
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Amt Per Serving | % DV | |
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Total Fat 6.8g | 9 % | |
Saturated Fat 2.8g | 14 % | |
Monounsaturated Fat 2.9g | ||
Polyunsanturated Fat 0.6g | ||
Cholesterol 14.9mg | 5 % | |
Sodium 323.6mg | 11 % | |
Potassium 195.6mg | 5 % | |
Total Carbohydrate 11.8g | 3 % | |
Dietary Fiber 1.5g | 6 % | |
Sugars, other 10.3g | ||
Protein 6g | 9 % | |
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: 126
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