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Kitchen Sink Summer Salad

  • Prep 10 min
  • Total 15 min
  • Servings 4

Infinite in variety, this one. Last time I made this I put the feta in too early and it "melted" due to the lemon juice, I think. Turned to a puddle. Still delicious. So maybe add the feta later. MORE + LESS -

TBSP Kari
September 20, 2016

Ingredients

4
ears of corn, shucked kernels removed from cob
1
Bunch of radishes sliced thin
1
avocado sliced into cubes
2
Pints cherry or grape tomatoes (go for color here, red & yellow!)
3
green onions, sliced thin.
1
Large handful of basil sliced thin
1
cup feta cheese, crumbled
1 1/2
lemons, juiced
1/2
cup olive oil

Steps

Hide Images
  • 1
    Place the vegetables and basil in a large bowl. Pour the lemon juice and olive oil over the ingredients. Stir with a spoon, gently tossing to coat the ingredients evenly.
  • 2
    Add salt and pepper to taste and feta. Serve immediately.
 

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving
Calories
570
Calories from Fat
380
% Daily Value
Total Fat
42g
65%
Saturated Fat
10g
52%
Trans Fat
0g
Cholesterol
35mg
11%
Sodium
360mg
15%
Potassium
930mg
26%
Total Carbohydrate
36g
12%
Dietary Fiber
8g
32%
Sugars
12g
Protein
11g
% Daily Value*:
Vitamin A
45%
45%
Vitamin C
80%
80%
Calcium
25%
25%
Iron
10%
10%
Exchanges:
0 Starch; 1/2 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 1/2 Vegetable; 0 Very Lean Meat; 1 Lean Meat; 0 High-Fat Meat; 8 Fat;
Carbohydrate Choice
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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