Mediterranean Corn Salad
|Canned sweet corn||15 Ounce, drained (1 Can, Golden)|
|Mozzarella cheese||8 Ounce, cut into cubes|
|Canned sliced ripe olives||2 3⁄4 Ounce, drained (1 Can)|
|Tomato||1 Large, seeded, cut into 1/2 inch pieces|
|Chopped fresh basil leaves||1⁄4 Cup (4 tbs)|
|Chopped fresh parsley||1⁄4 Cup (4 tbs)|
|Olive oil||1⁄4 Cup (4 tbs)|
|Cider vinegar||3 Tablespoon|
|Grated lemon peel||1 Teaspoon|
|Garlic clove||1 Large, minced|
|Fresh spinach leaves||1⁄4 Cup (4 tbs)|
|Toasted pine nuts||1 Tablespoon|
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.