RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 802
View Recipe |
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Recipe Name: |
Corn Salad |
Source: |
Unknown |
Submitted by: |
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Last Modified: |
2010-02-02
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Course: |
Salad |
Used in Baskets: |
No |
Base: |
Vegetable |
Kosher: |
Pareve |
Ethnicity: |
American |
Kosher for Passover: |
No |
Preparation Time: |
0.00
Minutes |
Number of Servings: |
6 |
Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
6 |
Cooking Time: |
0.00
Minutes |
Heart Healthy: |
No |
Oven Temp: |
0 |
Approx. Cost/Serving: |
$4.89
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# Sides Included: |
0 |
Difficulty: |
Easy |
Yields :
| 0
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Tested: |
Yes |
Wine Type: |
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Wine Suggestion: |
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Equipment Needed: |
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Suggested Sides: |
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Comments: |
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Ingredients: 0.5 Small onion, red thinly sliced 1 Tablespoon capers 6 Tablespoons oil, olive 0.25 Teaspoon pepper, black 0.13 Teaspoon pepper, cayenne
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Directions:
Cook corn in boiling water until tender, about 3 to 5 minutes, then drain. Rinse with cold water and drain again. Mix with all salad ingredients in a bowl. In a small bowl, mix together all the dressing ingredients. Whisk to mix thoroughly.
Pour over salad and toss to coat. Refrigerate several hours. |
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Nutrition per Serving: |
Calories: |
246 |
Total Carbs: |
27.0 |
Net Carbs: |
0.0 |
Cholesterol: |
0.0 |
Fat: |
15.6 |
Protein: |
3.79 |
Fiber: |
14.36 |
Sodium: |
362.09 |
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