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Corn And Cherry Tomato Salad

Healthycooking's picture
Corn and cherry tomato salad is a resh and crispy vegetable salad. Prepared with yogurt and ketchup dressing, it is herbed with dill. Tossed and served on lettuce leaves, it looks great and tastes even better!
  Low fat plain yogurt 1⁄4 Cup (4 tbs)
  Low sodium ketchup 2 Tablespoon
  Prepared mustard 1 Teaspoon
  Green onions 2 , chopped (Including Tops)
  Snipped dill/1/2 teaspoon dill weed 2 Tablespoon
  Whole kernel corn 2 Cup (32 tbs) (Fresh/ Frozen)
  Cherry tomatoes 10 , halved
  Sweet green pepper 1 Small, cored, seeded, and chopped
  Lettuce leaves 4 Large

Combine the yogurt, ketchup, and mustard in a large bowl; stir in the green onions and dill and set aside.
Bring 2 cups unsalted water to a boil in a small saucepan; add the corn and cook for 45 seconds or until just tender.
Drain in a colander, rinse under cold running water to stop the cooking, and drain again.
Add the dressing, along with the cherry tomatoes and green pepper, and toss well to mix.
Place the lettuce on plates and spoon the corn mixture on top.

Recipe Summary

Difficulty Level: 
Side Dish

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Average: 4.5 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 202 Calories from Fat 16

% Daily Value*

Total Fat 2 g2.9%

Saturated Fat 0.64 g3.2%

Trans Fat 0 g

Cholesterol 3.4 mg1.1%

Sodium 327.2 mg13.6%

Total Carbohydrates 38 g12.6%

Dietary Fiber 8.4 g33.4%

Sugars 19.4 g

Protein 10 g19%

Vitamin A 224.5% Vitamin C 393.4%

Calcium 23.3% Iron 19.1%

*Based on a 2000 Calorie diet

Corn And Cherry Tomato Salad Recipe