email this pageCorn and Tomato Salad with Lemon Dressing
Toss this fresh salad together up to a day ahead.
Ingredients
Ingredients
2 cups cooked fresh or frozen corn
1 medium zucchini, diced (about 2 cups)
2 medium tomatoes, cored and cut in cubes (about
2 cups)
2 tablespoons chopped fresh mint
2 tablespoons extra-virgin olive oil
2 tablespoons lemon juice
1 teaspoon honey
½ teaspoon salt
Coarsely ground black pepper
Instructions
1 medium zucchini, diced (about 2 cups)
2 medium tomatoes, cored and cut in cubes (about
2 cups)
2 tablespoons chopped fresh mint
2 tablespoons extra-virgin olive oil
2 tablespoons lemon juice
1 teaspoon honey
½ teaspoon salt
Coarsely ground black pepper
1. Combine corn, zucchini, tomatoes and mint. Combine oil, lemon juice, honey, salt and pepper; whisk. Pour over salad and mix gently. Serve with arugula or lettuce. Serves 4 to 6.
Recipe by Jean Kressy, Relish the Season, "Farmers' Market Salads," Sept. 2007.
Nutritional Information
Recipe by Jean Kressy, Relish the Season, "Farmers' Market Salads," Sept. 2007.
Per serving: 170 calories, 8g fat, 4g prot., 24g carbs., 4g fiber, 350mg sodium.
Beef and Red Pepper Pesto Salad
Ingredients
Red Pepper Pesto:
2 large red bell peppers
1⁄3 cup chopped walnuts
2 garlic cloves, minced
2 tablespoons extra virgin olive oil
½ teaspoon salt
Salad:
4 cups arugula
1/3 cup ricotta salata or crumbled feta cheese
½ cup croutons
1 pound steak, grilled and thinly sliced
Instructions
2 large red bell peppers
1⁄3 cup chopped walnuts
2 garlic cloves, minced
2 tablespoons extra virgin olive oil
½ teaspoon salt
Salad:
4 cups arugula
1/3 cup ricotta salata or crumbled feta cheese
½ cup croutons
1 pound steak, grilled and thinly sliced
1. Cut peppers lengthwise in half, remove seeds and place peppers cut sides down on baking sheet lined with foil. Broil until charred, about 20 minutes. Cool, remove and discard skins, and cut peppers in wide strips.
2. Combine peppers, walnuts, garlic, oil and salt in a food processor. Process until chunky.
3. Combined arugula, ricotta and croutons in a large salad bowl or platter. Place steak on top. Spoon pesto over steak. Serves 4.
Relish the Season, "Farmers' Market Salads," Sept. 2007.
Nutritional Information
2. Combine peppers, walnuts, garlic, oil and salt in a food processor. Process until chunky.
3. Combined arugula, ricotta and croutons in a large salad bowl or platter. Place steak on top. Spoon pesto over steak. Serves 4.
Relish the Season, "Farmers' Market Salads," Sept. 2007.
Per serving: 360 calories, 24g fat, 29g prot., 9g carbs., 2g fiber, 510mg sodium
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