Fresh Corn, Tomato & Mozzarella Salad
Prep: 20 minutes plus standing
Cook: 5 minutes • Serves: 6
3ears fresh corn, husks and silks removed
1garlic clove, minced
3tablespoons extra virgin olive oil
1tablespoon plus 1 teaspoon PICS red wine vinegar
1/4teaspoon Dijon mustard
1/4teaspoon PICS salt
1/8teaspoon ground cayenne pepper
6ounces fresh mozzarella cheese, cut into 1/2-inch pieces
1cup halved Full Circle cherry tomatoes
2teaspoons chopped fresh oregano leaves
Large fresh spinach leaves for garnish (optional)
1garlic clove, minced
3tablespoons extra virgin olive oil
1tablespoon plus 1 teaspoon PICS red wine vinegar
1/4teaspoon Dijon mustard
1/4teaspoon PICS salt
1/8teaspoon ground cayenne pepper
6ounces fresh mozzarella cheese, cut into 1/2-inch pieces
1cup halved Full Circle cherry tomatoes
2teaspoons chopped fresh oregano leaves
Large fresh spinach leaves for garnish (optional)
1.Heat large covered saucepot of water to boiling over medium-high heat. Add corn and cook 4 to 5 minutes or until corn is tender; drain. When cool enough to handle, cut corn from cobs.
2.In large bowl, whisk together garlic, oil, vinegar, mustard, salt and cayenne. Add cheese, tomatoes, oregano and corn, and toss to combine. Let stand at least 10 minutes before serving. If not serving right away, cover and refrigerate up to 1 day in advance. Serve garnished with spinach leaves, if desired. Makes about 4-1/2 cups.
Approximate nutritional values per serving:
165 Calories, 12g Fat (4g Saturated), 15mg Cholesterol,
126mg Sodium, 10g Carbohydrates, 2g Fiber, 8g Protein