| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | English | Clprime3 | 1 | Servings |
INGREDIENTS
| 1/2 | c | Jicama, julienned |
| 1 | c | Napa cabbage, finely |
| shredded | ||
| 1/2 | c | Carrot, julienned |
| 1/4 | c | Shelled English peas |
| 1/4 | c | Fava beans |
| 1/2 | c | Fresh corn kernels |
| 2 | Heads frisee lettuce, up to | |
| Sweet corn dressing, recipe | ||
| follows | ||
| 6 | Ears sweet corn | |
| 1/2 | Vanilla bean | |
| 1 | T | Freshly squeezed lemon |
| juice up to 2 | ||
| 2 | t | Freshly grated lemon zest |
| 2 | t | Chopped fresh tarragon |
| Salt and pepper to taste |
INSTRUCTIONS
3 Combine all ingredients together in a large bowl and toss well. Drizzle salad with the sweet corn dressing. Sweet corn dressing: Slice raw corn kernels away from the cobs. Run the corn kernels through an electric vegetable juicer. Strain the juice through a fine strainer. This should yield about 2 cups of corn milk. Place the corn milk and vanilla bean in a small saucepot over a low flame. Stir constantly until the milk thickens to a sauce. Remove from the heat and allow to cool. Add the remaining ingredients. If you like a tangier dressing, add more lemon juice. Converted by MC_Buster. Per serving: 736 Calories (kcal); 8g Total Fat; (8% calories from fat); 32g Protein; 157g Carbohydrate; 0mg Cholesterol; 123mg Sodium Food Exchanges: 9 1/2 Grain(Starch); 1 Lean Meat; 2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Recipe by: COOKING LIVE PRIMETIME SHOW #CP0007 Converted by MM_Buster v2.0n.
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Nutrition (calculated from recipe ingredients)
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Calories: 424
Calories From Fat: 41
Total Fat: 4.8g
Cholesterol: 3.6mg
Sodium: 1045.9mg
Potassium: 1503.9mg
Carbohydrates: 94.7g
Fiber: 14.2g
Sugar: 17g
Protein: 16.9g