Fresh Mozzarella, Corn and Tomato Salad

Recipe

Salad
Fresh Mozzarella, Corn and Tomato Salad

Primary Media

White bowl filled with corn, mozzarella cubes, halved tomatoes, and spinach leaves

User Rating

2.25 out of 5 stars
Rate it:
8 ratings

Recipe Data

6
Servings

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Servings and Ingredients

Ingredients
Serves 6
QuantityIngredientAdd
3 c.Hy-Vee Select frozen shoepeg corn, thawed
2 c.red or yellow grape tomatoes, halved
1 bunch(es)green onions, thinly sliced
8 oz.BelGioioso fresh mozzarella, cut into small cubes
c.bottled light balsamic or red wine vinaigrette
Salt and freshly ground black pepper, to taste
6large Bibb lettuce leaves
¼ c.sliced fresh basil leaves

Directions

  1. In medium bowl combine corn, tomatoes, green onions and mozzarella. Pour vinaigrette over mixture and toss to coat. Season with salt and freshly ground black pepper to taste. Cover and let stand 15 minutes.
  2. Place Bibb lettuce leaves in 6 serving bowls. Divide salad evenly among serving bowls and sprinkle with basil.

Nutrition facts

Servings

258 Calories per serving

Amounts Per Serving

  • Total Fat: 12g
  • Cholesterol: 27mg
  • Sodium: 172mg
  • Total Carbohydrates: 30g
  • Protein: 11g

Recipe Source:

Try-Foods International.