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Corn And Cherry Tomato Salad Recipe
|Low fat plain yogurt||1⁄4 Cup (4 tbs)|
|Low sodium ketchup||2 Tablespoon|
|Prepared mustard||1 Teaspoon|
|Green onions||2 , chopped (Including Tops)|
|Snipped dill/1/2 teaspoon dill weed||2 Tablespoon|
|Whole kernel corn||2 Cup (32 tbs) (Fresh/ Frozen)|
|Cherry tomatoes||10 , halved|
|Sweet green pepper||1 Small, cored, seeded, and chopped|
|Lettuce leaves||4 Large|
Serving size: Complete recipe
Calories 202 Calories from Fat 16
% Daily Value*
Total Fat 2 g2.9%
Saturated Fat 0.64 g3.2%
Trans Fat 0 g
Cholesterol 3.4 mg
Sodium 327.2 mg13.6%
Total Carbohydrates 38 g12.6%
Dietary Fiber 8.4 g33.4%
Sugars 19.4 g
Protein 10 g19%
Vitamin A 224.5% Vitamin C 393.4%
Calcium 23.3% Iron 19.1%
*Based on a 2000 Calorie diet
Bring 2 cups unsalted water to a boil in a small saucepan; add the corn and cook for 45 seconds or until just tender.
Drain in a colander, rinse under cold running water to stop the cooking, and drain again.
Add the dressing, along with the cherry tomatoes and green pepper, and toss well to mix.
Place the lettuce on plates and spoon the corn mixture on top.