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40 minutes
4 servings
Adjust servings
dairy-free
gluten-free
kid friendly
has meat
has pasta
has seafood
mediterranean
vegan
vegetarian
pescatarian
paleo
This recipe has no customizations.
 
Nutrition to Note
This recipe has Fat (total lipid) as 59.9% (as a percentage of RDA).
 
You may need to take this into account today to balance out your diet.
 
Nutrition Rating Details
Here are the percentages used to determine the nutritional rating for this recipe:
• Calcium: 2.8% of RDA
• Calories: 21.9% of RDA
• Carbs: 7.2% of RDA
• Fat (total lipid): 59.9% of RDA
• Fiber: 23.7% of RDA
• Fructose: 9.0% of RDA
• Protein: 3.2% of RDA
• Sodium: 7.8% of RDA
• Sugar: 21.3% of RDA
• Vitamin A (IU): 52.6% of RDA
• Vitamin B6: 16.8% of RDA
• Vitamin C: 38.5% of RDA
• Iron: 5.0% of RDA
• Magnesium: 12.9% of RDA
• Manganese: 6.7% of RDA
• Niacin: 13.9% of RDA
• Potassium: 21.4% of RDA
• Zinc: 5.4% of RDA
If any nutritional component is greater than 50% of RDA (or any vitamin/mineral is greater than 400% of RDA), the recipe gets a “Nutrition to Note” rating.
 
Whether this matters for your diet depends mostly on what other foods you consume today.
 
MACROS
Carbohydrate
19.8
g
Calories
437
 
Fiber
6.63
g
Iron
0.954
mg
Protein
3.61
g
Sodium
106
mg
Sugars
6.66
g
Fat (total lipid)
36.6
g
 
INGREDIENTS
Amount
Measure
Adjust
Ingredient
 
1/2
cups
+
-
 
 
1/4
cups
+
-
 
 
1
tsp
+
-
 
 
1
whole
+
-
 
small size, minced.
 
1
pinch
+
-
 
generous pinch.
 
 
 
 
 
2
pints
+
-
 
halved.
 
1
whole
+
-
 
kernels cut off from the cob and lightly steamed.
 
6
leaves
+
-
 
thinly sliced.
 
1
whole
+
-
 
diced (optional).
 
1/2
whole
+
-
 
sliced (optional).
 
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PREPARATION
MAKING THE VINAIGRETTE
1.
Add ½ cup olive oil, ¼ cup sherry vinegar, 1 tsp dijon mustard, 1 small shallot, minced, a generous pinch of sea salt, freshly crushed black pepper together in a screw top jar.
2.
Tightly close the jar and shake vigorously. Put aside until ready to dress the salad, or store in the fridge if you’re making it ahead of time.
MAKING THE SALAD
3.
Place the sliced tomatoes on a large serving platter (or divide between individual serving plates).
4.
Scatter corn kernels over the tomatoes.
5.
Season with sea salt, then drizzle generously with vinaigrette.
6.
Sprinkle with the fresh basil. Serve immediately with crusty bread to mop up the juices.
   
 
COMPLETE NUTRITION
This recipe has the following nutrient totals:
Calories 437
Protein 3.61 g
Carbohydrates 19.8 g
Iron 0.95 mg
Fiber 6.63 g
Calcium 28.4 mg
(plus many more nutrients)
Sample Recipe Chart:
 
The sample chart shows the nutritional data that is typically shown for any given recipe. The chart shows both nutrition totals as well as per-ingredient nutrition.
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