TOMATO VINAIGRETTE SALAD DRESSING RECIPE RECIPES

Name: Fresh Corn and Tomato Salad
Cook time: 15 min
Total time: 30 min
Yield: 6 cups
Ingredients: 3 tablespoons white wine vinegar; Kosher salt and freshly ground black pepper; 1/4 cup extra-virgin olive oilu00A0; 6 ears fresh corn, shucked; 2 cups red or orange grape tomatoes, halved; 8 ounces mozzarella pearls or fresh mozzarella, cut into small cubes; 1 bunch scallions, thinly sliced; 1 1/2 cups fresh basil leaves

FRESH CORN AND TOMATO SALAD RECIPE - FOOD NETWORK

Fresh Corn and Tomato Salad Recipe - Food Network image

Provided by Food Network Kitchen

Categories side-dish

Total Time 30 minutes

Cook Time 15 minutes

Yield 6 cups

Number Of Ingredients 8

Ingredients

3 tablespoons white wine vinegar
Kosher salt and freshly ground black pepper
1/4 cup extra-virgin olive oil
6 ears fresh corn, shucked
2 cups red or orange grape tomatoes, halved
8 ounces mozzarella pearls or fresh mozzarella, cut into small cubes
1 bunch scallions, thinly sliced
1 1/2 cups fresh basil leaves

Steps:

Whisk together the vinegar, 2 teaspoons salt and some pepper in a small bowl. Gradually whisk in the oil, starting with a few drops and then adding the rest in a steady stream, to make a smooth dressing.
Shear off the corn kernels with a sharp knife over a bowl (you should have about 4 cups). Toss in the tomatoes, mozzarella and scallions. Pour the vinaigrette over the salad and toss to coat. Cover and let stand for at least 15 minutes and up to 2 hours. Before serving, tear the basil over the salad and stir.

Nutrition Facts : Calories 346 calorie, FatContent 18 grams, SaturatedFatContent 5 grams, CholesterolContent 19 milligrams, SodiumContent 457 milligrams, CarbohydrateContent 37 grams, FiberContent 3 grams, ProteinContent 13 grams, SugarContent 10 grams

LEMON VINAIGRETTE DRESSING RECIPE - FOOD.COM

Lemon Vinaigrette Dressing Recipe - Food.com image

This vibrant dressing requires extra-virgin olive oil, freshly squeezed lemon juice, and fresh oregano. Toss it with baby greens for a cooling side dish salad. Or, use torn romaine lettuce and add tomato chunks, chopped cucumber, crumbled feta cheese, and sliced olives to make the salad more substantial. I got this recipe from a local news television channel.

Total Time 15 minutes

Prep Time 15 minutes

Yield 2-4 serving(s)

Number Of Ingredients 7

Ingredients

1/4 cup extra virgin olive oil
1/4 cup fresh lemon juice
2 teaspoons minced fresh oregano (or 1/2 teaspoon dried oregano)
2 garlic cloves, minced
1/2 teaspoon sugar
1/4 teaspoon fresh ground pepper (to taste)
1/8 teaspoon salt (to taste)

Steps:

Whisk together all of the ingredients in a small bowl, making certain the sugar is dissolved. Adjust the seasonings to taste.
Let sit for an hour or so, and then whisk again before serving.

Nutrition Facts : Calories 259.4, FatContent 27.2, SaturatedFatContent 3.8, CholesterolContent 0, SodiumContent 147.2, CarbohydrateContent 5.6, FiberContent 1, SugarContent 1.9, ProteinContent 0.5

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This vibrant dressing requires extra-virgin olive oil, freshly squeezed lemon juice, and fresh oregano. Toss it with baby greens for a cooling side dish salad. Or, use torn romaine lettuce and add tomato chunks, chopped cucumber, crumbled feta cheese, and sliced olives to make the salad more substantial. I got this recipe from a local news television channel.
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