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Ingredientes
- 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
- 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 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.
- 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% |
