Corn Salad Recipe
This sweet Corn Salad Recipe is fresh and bright loaded with fresh corn, spring salad mix, cherry tomatoes, sliced almonds, and dried cranberries. The Champagne Vinaigrette dressing gives this salad a burst of flavor!
Servings: 6 people
- 1 bag spring salad mix
- 15 cherry tomatoes, halved
- 2 cobs fresh shucked corn, raw
- 1/2 cup almonds, sliced
- 1/4 cup dried cranberries
In a large bowl, add the Dijon mustard, champagne vinaigrette dressing, extra virgin olive oil, salt, pepper, minced garlic, and honey.
Whisk until well combined. Pour the dressing into a container with a lid and store in the refrigerator.
With a corn kernel cutter or a knife, cut the corn from 2 raw cobs of corn.
In a large bowl, add the lettuce, halved cherry tomatoes, almonds, dried cranberries, and raw corn.
Pour 1/3 cup of dressing onto the corn salad and mix well. Serve immediately.
Feel free to add/decrease the dressing per your own taste.
- Dressing with keep in the refrigerator for up to 7 days.
Calories: 332kcal | Carbohydrates: 11g | Protein: 2g | Fat: 32g | Saturated Fat: 4g | Sodium: 382mg | Potassium: 156mg | Fiber: 2g | Sugar: 7g | Vitamin A: 220IU | Vitamin C: 10.1mg | Calcium: 28mg | Iron: 0.8mg