This light salad, based on one our reader had while vacationing in Germany, is great alongside grilled meat or fish. Squeezing out excess liquid from the fruit and vegetables keeps the salad from getting watery.
Yield:
Serves 6 or 7 (makes 7 cups) (serving size: 1 cup)
Recipe from
Recipe Time
Total:
35 Minutes
Nutritional Information
Calories
260
Caloriesfromfat
57 %
Protein
2.1 g
Fat
17 g
Satfat
1.4 g
Carbohydrate
29 g
Fiber
4.5 g
Sodium
200 mg
Cholesterol
0.0 mg
Ingredients
2 cups
fresh or frozen corn kernels (from about 2 ears)
1/2 cup
canola oil
1/4 cup
apple cider vinegar
1/2 teaspoon
ground cumin
3/4 teaspoon
kosher salt
1/2 teaspoon
pepper
1
English cucumber, coarsely shredded
3
large Granny Smith apples, peeled, cored, and coarsely shredded
4
large carrots, coarsely shredded
1/3 cup
coarsely chopped parsley
Preparation
1. Bring a medium saucepan of water to a boil. Add corn and cook until just tender if using fresh (about 2 minutes), or until heated through if using frozen (about 1 minute). Drain.
2. Whisk together oil, vinegar, cumin, salt, and pepper in a large bowl. Squeeze excess liquid from cucumber, apples, and carrots with your hands and discard. Add vegetables, apples, and parsley to the bowl with dressing. Toss until well combined. Serve at room temperature or chilled.
Note:
May 2014
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