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Caribbean Corn and Broccoli Salad
Ginger gives this salad a great island flavour. An excellent way to use leftover cooked Ontario corn on the cob. |
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Preparation Time: |
25 minutes Serves 4 to 6 |
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1 1 1/2 cup (125 mL) Half Dressing: 1 cup (250 mL) 2 tbsp (25 mL) 2 tbsp (25 mL) 1 tbsp (15 mL) 2 tsp (10 mL) 1/2 tsp (2 mL) |
cob Ontario Sweet Corn, cooked and cooled head Ontario Broccoli, cut into florets Ontario Red Onion, diced Ontario Sweet Red Pepper, diced regular or light mayonnaise grainy mustard lime juice minced fresh gingerroot liquid honey each salt and pepper |
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With sharp knife, cut corn kernels from cob and place in large bowl. Add broccoli, onion and red pepper. Dressing: In small bowl, combine mayonnaise, mustard, lime juice, ginger, honey, salt and pepper; toss with salad. Chill thoroughly before serving.
Cooking Corn: Wrap corn cob in waxed paper or plastic wrap; microwave on High for about 2 minutes. |
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Nutritional Information: 1 Serving (when recipe serves 6): PROTEIN: FAT: CARBOHYDRATES: CALORIES: VERY HIGH SOURCE OF FIBRE |
6 grams 14 grams 21 grams 220 |