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Mediterranean Corn Salad

Serves: 8
Total Calories: 170

Ingredients

SALAD
1 (15 1/4-ounce) can whole kernel corn, drained
8 ounces mozzarella cheese, cut into 1/4-inch cubes
1 (2 1/4-ounce) can sliced ripe olives, drained
1 large tomato, seeded, cut into 1/2-inch pieces
1/4 cup chopped fresh basil leaves
1/4 cup chopped fresh parsley

DRESSING
1/4 cup olive oil
3 tablespoons cider vinegar
1 teaspoon grated lemon peel
1 large garlic clove, minced
salt
pepper

Fresh spinach leaves, if desired
toasted pine nuts, if desired*

..........Click the Edit tab and select this entry to learn more about this Bake-Off® Contest Winner.

Directions:

In large bowl, combine all salad ingredients mix well. In small bowl using wire whisk, blend olive oil, vinegar, lemon peel and garlic. Pour over corn mixture toss gently. Salt and pepper to taste. Refrigerate 1 to 2 hours to blend flavors. Serve on spinach-lined plates. Sprinkle each serving with pine nuts.

*TIP: To toast pine nuts, spread evenly in shallow pan bake at 375°F. for 3 to 5 minutes or until light golden brown, stirring occasionally.

Nutrition Per Serving (1/2 cup): Calories 190 Protein 9g Carbohydrate 109 Fat 13g Sodium 310mg

From "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 8
Total Calories: 170
Calories from Fat: 113

This Mediterranean Corn Salad recipe is from the Pillsbury Best of the Bake-Off® Cookbook Cookbook. Download this Cookbook today.


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