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Autumn Salad

salad.queen's picture
  Canned whole kernel corn 2 Pound, drained
  Celery 1 Cup (16 tbs), sliced
  Tomatoes 1 Cup (16 tbs), diced
  Green pepper 1⁄4 Cup (4 tbs), chopped
  Dill sprig/0.5 teaspoon dried dill 1 , minced
  Corn oil 3⁄4 Cup (12 tbs)
  Vinegar 1⁄4 Cup (4 tbs)
  Sugar 1 Teaspoon
  Salt 1⁄2 Teaspoon
  Paprika 1⁄2 Teaspoon
  Dry mustard 1⁄2 Teaspoon
  Tabasco sauce 1⁄4 Teaspoon
  Onion rings 1⁄2 Cup (8 tbs) (For Garnish)

Combine corn, celery, tomatoes, green pepper and dill in a large bowl.
Blend remaining ingredients except greens and onion rings together with an egg beater.
Pour dressing over vegetables in bowl.
Marinate 1 hour before serving.
Place in large serving bowl lined with salad greens.
Garnish with onion rings.

Recipe Summary

Side Dish

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Average: 4.1 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 351 Calories from Fat 266

% Daily Value*

Total Fat 30 g46.2%

Saturated Fat 2.3 g11.7%

Trans Fat 0.1 g

Cholesterol 0 mg

Sodium 194 mg8.1%

Total Carbohydrates 18 g6.2%

Dietary Fiber 4.9 g19.7%

Sugars 11.5 g

Protein 3 g6.4%

Vitamin A 12.5% Vitamin C 18.9%

Calcium 1.9% Iron 1.8%

*Based on a 2000 Calorie diet

Autumn Salad Recipe