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Receta Corn, Tomato And Zucchini Salad
by Global Cookbook

Corn, Tomato And Zucchini Salad
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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

  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