Summer Corn, Tomato, and Mozzarella Salad
- Minutes to Prepare:
- Number of Servings: 8
Ingredients
4 ears fresh corn on the cob, cleaned and washed1 (10.5 ounce) package grape tomatoes, halved8 ounces fresh mozzarella, cut into bite size pieces10 basil leaves, chiffonade (roll leaves and slice thinly)¼ cup fresh lemon juice¼ cup extra virgin olive oil2 garlic cloves, minced½ teaspoon kosher salt½ teaspoon fresh ground coarse black pepper
Cut corn off the cob, place into a medium mixing bowl. Add tomatoes and mozzarella. Sprinkle with basil. Set aside.
Add fresh lemon juice, olive oil, garlic, salt and pepper to a pint size canning jar. Shake to combine. Pour dressing over salad. Toss to combine.
Serve and enjoy!
Serving Size: Makes 8 servings
Number of Servings: 8
Recipe submitted by SparkPeople user ABBYC613.
Add fresh lemon juice, olive oil, garlic, salt and pepper to a pint size canning jar. Shake to combine. Pour dressing over salad. Toss to combine.
Serve and enjoy!
Serving Size: Makes 8 servings
Number of Servings: 8
Recipe submitted by SparkPeople user ABBYC613.
Nutritional Info Amount Per Serving
- Calories: 184.2
- Total Fat: 11.5 g
- Cholesterol: 16.4 mg
- Sodium: 132.3 mg
- Total Carbs: 4.2 g
- Dietary Fiber: 0.1 g
- Protein: 7.0 g