Guest guest Posted July 30, 2002 Report Share Posted July 30, 2002 i've been collecting salad recipes for about a month now -- posting them too -- looking forward to the harvest. * Exported from MasterCook * Corn, Tomato and Basil Salad Recipe By :Adapted from www.epicurious.com Bon Appetit and Gourmet Serving Size : 6 Preparation Time :0:00 Categories : 2002-07-30 Salads Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons olive oil 1 tablespoon finely chopped garlic 3 cups fresh white corn kernels (or 16-oz bag frozen white corn, thawed) 1/2 cup (packed) thinly sliced fresh basil 5 plum tomatoes -- seeded and chopped 3 tablespoons balsamic vinegar 1/2 teaspoon salt 1 teaspoon pepper Heat one tablespoon of oil in a heavy large skillet over medium-high heat. Add the garlic; saute one minute. Add the corn; saute until just cooked through, about rive minutes. Remove from the heat. Add half of the basil. Transfer the corn mixture to a large bowl. Cool slightly, stirring occasionally. Stir in the tomatoes, vinegar, and the remaining oil and basil. Season with salt and pepper. Cover and chill three hours or up to eight hours. PER SERVlNG: Calories: 100 Total Fat: 5 grams Saturated Fat: 1 grain Fiber: 3 grams Sodium: 200 mg Cholesterol: 0 mg Carbohydrate: 12 grams Protein: 2 grams Source: " Nutrition Action Healthletter, July 01 2001 " - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 135 Calories; 5g Fat (30.5% calories from fat); 4g Protein; 23g Carbohydrate; 5g Dietary Fiber; 0mg Cholesterol; 189mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Vegetable; 0 Fruit; 1 Fat. Nutr. Assoc. : 0 0 2873 0 87 0 0 0 0 Quote Link to comment Share on other sites More sharing options...
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