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Receta Corn, Tomato And Zucchini Salad

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Ingredientes

Cost per recipe $7.89 view details
  • 6 x Ears of corn,, cooked
  • 8 sm Vine ripened tomatoes, seeded and cut, into 1" chunks
  • 1 sm Red onion, cut into, 1/4-inch cubes
  • 1/2 c. Extra virgin olive oil
  • 1 Tbsp. Mustard
  • 2 1/2 Tbsp. White wine vinegar
  • 4 med 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

Direcciones

  1. Slice the kernels off the corn cobs and transfer to a large mixing bowl.
  2. Combine with the tomatoes and red onion. Make a dressing of the extra virgin olive oil mustard and vinegar and season to taste with salt and pepper. Add in 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.
  3. Yield: 8 servings

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Nutrition Facts

Amount Per Recipe %DV
Recipe Size 1291g
Calories 1369  
Calories from Fat 1049 77%
Total Fat 118.78g 148%
Saturated Fat 16.45g 66%
Trans Fat 0.0g  
Cholesterol 0mg 0%
Sodium 883mg 37%
Potassium 2666mg 76%
Total Carbs 76.3g 20%
Dietary Fiber 17.1g 57%
Sugars 25.51g 17%
Protein 17.53g 28%
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