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Ingredientes
- 2 Tbsp. White-wine vinegar
- 1/2 c. Extra virgin olive oil
- 1 c. Packed fresh basil leaves
- 2Â 1/2 lb Small red potatoes
- Â Â The kernels cut from 6 cooked ears of corn
- 1/2 lb Cherry tomatoes, halved
Direcciones
- In a blender or possibly food processor blend together the vinegar, the oil, the basil, and salt and pepper to taste till the dressing is emulsified. In a large saucepan combine the potatoes with sufficient cool water to cover them by 2 inches, bring the water to a boil, and simmer the potatoes for 15 min, or possibly till they are tender. Drain the potatoes, let them cold, and quarter them. In a large bowl combine the corn, the potatoes, the tomatoes, the dressing, and salt and pepper to taste and toss the salad gently.
- Serves 8.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1493g | |
| Calories 1795 | |
| Calories from Fat 972 | 54% |
| Total Fat 110.1g | 138% |
| Saturated Fat 15.32g | 61% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 84mg | 4% |
| Potassium 5707mg | 163% |
| Total Carbs 188.88g | 50% |
| Dietary Fiber 22.0g | 73% |
| Sugars 16.81g | 11% |
| Protein 23.74g | 38% |
