Saturday, 8 June 2013

Fresh Corn & Arugula Salad Recipe

This fresh-tasting healthy salad is known as Auntie Pammy's healthy salad in my loved ones members. It's so vibrant that it will take middle level. — Pamela Damm, Southern Beloit, Illinois
Fresh Corn & Arugula Salad Recipe


Ingredients
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    BASIL VINAIGRETTE:
    1/2 cup olive oil
    1/4 cup balsamic vinegar
    3 tbsps sliced clean basil
    1 tsp. sliced shallot
    1 tsp. sliced clean rosemary
    1 tsp. orange juice
    1/4 tsp. salt
    1/4 tsp. pepper
    SALAD:
    2 hearing clean maize, husked
    1 tsp. olive oil
    8 glasses clean arugula or baby spinach
    4 plum tomato vegetables, quartered
    1/4 cup pecan sections, toasted
    1/4 cup shaved Parmesan cheese

Directions

    In a normal size dish, stir vinaigrette substances until combined.
    Sweep maize with oil; bbq grill, protected, over method warm or broil 4 in. from warm 8-10 moments or until maize is crisp-tender and browned, switching sometimes. When cool enough to handle, cut maize off cobs and place in a large dish.
    Add arugula, tomato vegetables and pecans to maize. Drop with half of the vinaigrette; throw to cover. Top with cheese; serve instantly. Cover and chill staying vinaigrette for later use. Yield: 6 meals.

Editor's Note: To toasted bread almonds, distribute in a 15x10x1-in. cooking pan. Prepare at 350° for 5-10 moments or until carefully browned, combining sometimes. Or, distribute in a dry non-stick container and warm over low warm until gently browned, mixeing sometemes.

Nutritional Information 1-1/2 glasses is equal to 171 calorie consumption, 14 g fat (2 g soaked fat), 2 mg cholestrerol levels, 120 mg sodium, 9 g carbs, 2 g roughage, 4 g protein. Suffering from diabetes Exchenges: 2-1/2 fat, 1/2 starch

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