Contributed By: ningwan
magazine
This salad makes a hearty lunch or a great dinner entree!
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Total Preparation Time: 15 to 30 minutes
Actual Cooking Time: No Cooking Required
Number of Servings: 4
Special Features: Quick to Prepare (under 30 minutes)
Vegetarian
Nutrition Content: Good Source of Calcium
Meal Type: Lunch
Salads & Dressings
Ingredients
3 cups Canned corn kernels, drained
1 Red bell pepper, seeded and diced
1 Med-sized head romaine lettuce, leaves seperated
4 Large eggs
1 1/2 cup Garlic croutons
2/3 cup Grated Parmesan cheese
6 tbsp Olive oil
1 tsp Minced garlic, or to taste
1/4 cup Fresh lemon juice
1 tsp Dijon mustard
1 tbsp Worcestershire sauce
Salt and ground black pepper to taste
Preparation
1. Cook eggs in rapidly boiling water for 7 to 10 min. Remove from heat and run under cold water until cool. Peel and set aside until serving time.
2. Trim off stem end of lettuce and rinse each leaf well. Dry thoroughly and break into bite-sized pieces. Place in salad bowl.
3. To make dressing, whisk together 1/3 cup Parmesan cheese with olive oil, garlic, lemon juice, mustard and salt and pepper. Set aside.
4. Add diced peppers and cooled corn to lettuce. Toss with croutons. Grate cooled eggs over top and toss with dressing. Garnish salad with remaining 1/3 cup grated Parmesan cheese and serve.
Cook's Notes
Nutrition Information
Calories: 342
;
Total Fat: 22 g
;
Saturated Fat: 5 g
;
Carbohydrates: 26 g
;
Protein: 13 g
;
Vitamin C: 63 mg
;
Calcium: 175 mg
;
Sodium: 550 mg
;
Fiber: 3.5 g