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KIWI magazine

chopped salad

With an unusual base of raw, pureed corn, this sweet, creamy dressing is definitely the star of any salad. Feel free to swap in other veggies you might have on hand, and save the leftover dressing (if there is any!) as a sandwich spread or for dipping crudités.

Active time: 10 minutes

Total time: 10 minutes

Ingredients

For the Dressing

  • 1 cup fresh corn kernels (from 2 medium ears)
  • 1 clove garlic, sliced
  • 1/2 safflower oil
  • 1/2 cup grated Parmesan cheese
  • 3 Tablespoons white vinegar
  • 1/4 teaspoon salt
  • 2 Tablespoons water, plus more if needed
  • 2 Tablespoons fresh chopped herbs, like basil, dill, parsley, or a combination

For the salad

  • 1 medium head lettuce, like romaine or green leaf, chopped
  • 1 medium cucumber, peeled and sliced
  • 1 pint cherry tomatoes, halved
  • 1-2 cups additional fresh vegetables, like sliced yellow squash or bell pepper, chopped
  • 1/4 cup diced red onion

Directions

  1. In a blender, add the corn, garlic, safflower oil, cheese, vinegar, and salt. Blend until completely smooth, about 1 minute. If the mixture is too thick for your taste, add water, 1 tablespoon at a time, and blend again.
  2. Transfer the dressing to a jar or container. Add the herbs and shake well until combined. Set aside while you assemble the salad, or refrigerate.
  3. Arrange the lettuce on a large serving platter or bowl. Top with the cucumber, cherry tomatoes, and additional vegetables. Scatter the red onion over the top.
  4. Pour about half the dressing over the top of the salad and toss tableside, adding more of the dressing if you’d like. Serve.
Serves 8

Per serving: calories 193, fat 16 g, carbohydrates 10 g, protein 5 g, dietary fiber 2 g

 

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