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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (123g) Recipe makes 8 servings |
||
| Calories 87 | ||
| Calories from Fat 27 | (31%) | |
| Amount Per Serving | %DV | |
| Total Fat 3.0g | 4% | |
| Saturated Fat 1.5g | 7% | |
| Monounsaturated Fat 0.9g | ||
| Polyunsaturated Fat 0.4g | ||
| Trans Fat 0.0g | ||
| Cholesterol 7mg | 2% | |
| Sodium 33mg | 1% | |
| Potassium 277mg | 7% | |
| Total Carbohydrate 14.4g | 4% | |
| Dietary Fiber 2.2g | 8% | |
| Sugars 3.0g | ||
| Protein 3.0g | 5% | |
Fresh Corn Salad
Recipe #393214 |
2¼ hours |
15 min prep |
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By: IngridH
Oct 5, 2009
From Cooking Light, Aug 2007. Use very fresh summer corn for this salad, since it isn't cooked. Listed cooking time includes 2 hours of chilling before service.
SERVES 8
Ingredients
- 3/4 cup light sour cream
- 1 teaspoon worcestershire sauce
- 3/4 teaspoon season salt
- 5 ears sweet corn, kernels cut off (about 3 cups)
- 1 cup red bell pepper, finely chopped
- 1 cup green onion, finely chopped
- 1/4 cup feta cheese, crumbled (optional)
Directions
1
Whisk together sour cream, worcestershire, and salt in a bowl.2
Add remaining ingredients, tossing to coat well with dressing.3
Refrigerate, covered, for at least 2 hours before serving.
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- Course > Salads
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- Preparation > Simple > 3 or Less Steps
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