Corn, Tomato And Zucchini Salad
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Ew, Import, Text | 1 | Servings | |
INGREDIENTS
| 6 | Ears of corn, cooked | |
| 8 | Vine ripened tomatoes | |
| seeded and cut into 1" | ||
| chunks | ||
| 1 | Red onion, cut into | |
| 1/4-inch cubes | ||
| 1/2 | c | Olive oil |
| 1 | T | Mustard |
| 2 1/2 | T | White wine vinegar |
| 4 | Zucchini, seeded cut into | |
| 3/4 inch thick | ||
| Half moons and parboiled for | ||
| 1 minute | ||
| Washed lettuce leaves | ||
| 1/2 | c | Pitted Kalamata olives, cut |
| into slivers |
INSTRUCTIONS
Slice the kernels off the corn cobs and transfer to a large mixing bowl. Combine with the tomatoes and red onion. Make a dressing of the olive oil mustard and vinegar and season to taste with salt and pepper. Add the dressing to the vegetables and toss; marinate overnight. Right before serving, combine the zucchini with the rest of the ingredients; transfer them to a platter lined with lettuce and garnish with pitted olives. Yield: 8 servings Recipe By :COOKING MONDAY TO FRIDAY SHOW #MF6724 Posted to MC-Recipe Digest V1 #247 Date: Wed, 16 Oct 1996 14:43:59 -0400 From: Meg Antczak <meginny@frontiernet.net>
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Nutrition (calculated from recipe ingredients)
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Calories: 1201
Calories From Fat: 1063
Total Fat: 120.2g
Cholesterol: 0mg
Sodium: 794.7mg
Potassium: 2181.9mg
Carbohydrates: 31.3g
Fiber: 8.9g
Sugar: 20.7g
Protein: 10.7g