Corn Salad
Recipe: #28207
September 24, 2017
Categories: Salads, Vegetable Salad, Corn, Labor Day, Picnic, Potluck, Gluten-Free, No Eggs, Vegetarian, Sugar, Herbs, Kosher Dairy, more
"Recipe source: local newspaper"
Original is 5 servings
Ingredients
Nutritional
- Serving Size: 1 (278.4 g)
- Calories 325.3
- Total Fat - 14.3 g
- Saturated Fat - 7.7 g
- Cholesterol - 30.5 mg
- Sodium - 1300.3 mg
- Total Carbohydrate - 50 g
- Dietary Fiber - 6.5 g
- Sugars - 13.6 g
- Protein - 7.7 g
- Calcium - 25.3 mg
- Iron - 1.4 mg
- Vitamin C - 16.3 mg
- Thiamin - 0.5 mg
Step by Step Method
Step 1
Over medium heat heat a skillet and add the butter and then the corn and brown sugar, stirring to coat. Add salt and pepper and water. Reduce heat to low and cook 10-15 minutes or until most of the liquid evaporates, stirring occasionally. Transfer to serving bowl and let cool 5 minutes.
Step 2
Stir in arugula, basil and lemon juice. Toss. Drizzle with balsamic vinegar.
Tips
No special items needed.
1 Reviews
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