Sweet onion, tomato and corn salad with basil
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Chopped fresh basil |
| 2 | tablespoons | White balsamic vinegar |
| 2 | teaspoons | Extra-virgin olive oil |
| 1 | teaspoon | Dijon mustard |
| ½ | cup | Basil leaves |
| 2 | larges | Tomatoes, thinly sliced |
| ½ | cup | Vidalia or sweet onion, thinly sliced |
| 1 | cup | Fresh white corn kernels |
Directions
Combine first 4 ingredients in a bowl; stir well and set aside.
Combine basil and remaining ingredients; toss well. Drizzle vinegar mixture over salads, and toss gently.
NOTES : Per serving: cals - 89 - 32%ff fat - 3.2g Recipe by: Cooking Light - June 1997 Posted to EAT-L Digest by The Taillons <taillon@...> on Jul 6, 1997