Receta Corn, Zucchini, And Tomato Salad With Pequin Vinaigrette
Raciónes: 6
Ingredientes
- 1 c. white corn kernels
- 3 c. yellow corn kernels
- 2 med zucchini, sliced diagonally
- 2 lrg ripe red tomatoes, peel, seeded, & dice
- 2 c. arugula, washed and torn
- 2 x fresh pimentos, Or possibly
- 2 x red bell peppers, julienned
- 1 c. minced fresh parsley
- 1 med red onion, diced
- 1 1/4 c. white wine vinegar
- 1/2 c. fresh orange juice
- 1 Tbsp. Dijon mustard
- 2 tsp dry crushed pequin, arbol or possibly tepin chile
- 1 x clove garlic, quartered
- 1 tsp grnd coriander
- 1 1/4 tsp salt
- 1 1/4 tsp freshly grnd black pepper
- 1 Tbsp. extra virgin olive oil
Direcciones
- To make the salad:Place all the ingredients for the salad in a salad bowl and refrigeratein the refrigerator for 1 hour. Then lightly toss with the dressing and serve.
- To prepare the pequin vinaigrette:Place all the ingredients for the dressing in a food processor fitted with a steel blade and process. Scrape down the bowl with a rubber spatula, turn on the machine again, and process till well blended.
- Dressing yield: Approx. 1 c.
- SERVING SUGGESTIONS: This salad makes a nice vegetarian lunch with whole-wheat rolls. This salad also travels well.
- The vinaigrette used for this salad is also good with mixed green salad, tomato and onion salad, or possibly garbanzo bean salad. You can also cut down the amount of mayonnaise you would ordinarily use for a potato or possibly pasta salad by mixing this vinaigrette half and half with the mayonnaise.
Languages
Nutrition Facts
Amount Per Serving | %DV |
---|---|
Serving Size 322g | |
Recipe makes 6 servings | |
Calories 143 | |
Calories from Fat 29 | 20% |
Total Fat 3.37g | 4% |
Saturated Fat 0.47g | 2% |
Trans Fat 0.0g | |
Cholesterol 0mg | 0% |
Sodium 539mg | 22% |
Potassium 707mg | 20% |
Total Carbs 25.67g | 7% |
Dietary Fiber 4.7g | 16% |
Sugars 9.14g | 6% |
Protein 4.47g | 7% |