First Corn Salad
My first corn salad is the perfect crunchy side dish for all your grilling and barbecue meals!
Servings: 10
Ingredients
dressing
- 1/4 cup olive oil
- 1/4 cup lemon juice
- 1-2 tsp white wine vinegar
- 1 tsp Dijon mustard
- 1 Tbsp hot honey
- pinch cayenne powder
- salt to taste
Instructions
- Strip the kernels from the 5 ears corn using a sharp knife. Place them on a microwave safe plate or shallow bowl and microwave on high for 2 minutes. Give the corn a stir and add to a large salad bowl.
- Trim the woody ends from 10 stalks asparagus and slice into 2-inch pieces, on the bias. Place on the microwave safe plate and microwave on high for 2 minutes. Add the asparagus to the corn in the bowl.
- Whis together the dressing ingredients in jar with a lid and give it a vigorous shaking to emulsify. Taste and adjust any of the ingredients to your liking. Toss the corn and asparagus with some of the dressing to moisten.
- Add the diced celery, diced cucumber, sliced snap peas, and quartered radishes to the salad. Toss with more dressing and chill until ready to serve.
Nutrition
Calories: 104 kcal · Carbohydrates: 12 g · Protein: 2 g · Fat: 6 g · Saturated Fat: 1 g · Polyunsaturated Fat: 1 g · Monounsaturated Fat: 4 g · Trans Fat: 0.003 g · Sodium: 21 mg · Potassium: 219 mg · Fiber: 2 g · Sugar: 6 g · Vitamin A: 331 IU · Vitamin C: 14 mg · Calcium: 14 mg · Iron: 1 mg
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.
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