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Cook'n with Betty Crocker 
Cook'n with Pillsbury 
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Mediterranean Corn Salad |
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Serves: 8 Print this RecipeServing Size: 1/2 cup Ellen Nishimura - Fair Oaks, California Bake-Off® Contest 34, 1990 Prize Winner Mozzarella cheese, olives, basil and garlic are ingredients commonly used in Mediterranean cuisine. You'll enjoy their combined flavors in this salad. SALAD 1 (15 1/4-ounce) can whole kernel corn, drained 8 ounces mozzarella cheese, cut into 1/4-inch cubes 1 (2 1/4-ounce) can sliced ripe olives, drained 1 large tomato, seeded, cut into 1/2-inch pieces 1/4 cup chopped fresh basil leaves 1/4 cup chopped fresh parsley DRESSING 1/4 cup olive oil 3 tablespoons cider vinegar 1 teaspoon grated lemon peel 1 large garlic clove, minced Salt Pepper Fresh spinach leaves, if desired Toasted pine nuts, if desired* __Ellen Nishimura ..........Click the Edit tab and select this entry to learn more about this Bake-Off® Contest Winner. In large bowl, combine all salad ingredients; mix well. In small bowl using wire whisk, blend olive oil, vinegar, lemon peel and garlic. Pour over corn mixture; toss gently. Salt and pepper to taste. Refrigerate 1 to 2 hours to blend flavors. Serve on spinach-lined plates. Sprinkle each serving with pine nuts. *TIP: To toast pine nuts, spread evenly in shallow pan; bake at 375°F. for 3 to 5 minutes or until light golden brown, stirring occasionally. Nutrition Per Serving (1/2 cup): Calories 190; Protein 9g; Carbohydrate 109; Fat 13g; Sodium 310mg From "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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