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SUMMER SALAD - CORN, AVOCADO, TOMATO, FETA, CUCUMBER & RED ONION WITH A CILANTRO VINAIGRETTE (serves 6)

- 4 ears corn, cooked and scraped off cob
- 1 small avocado, diced
- 2 cups cherry tomatoes, halved (I use orange & red for a little color)
- 2 cups cucumber, chopped
- 1/3 C. crumbled light/FF feta
- 1/4 C. red onion, finely diced
Per Serving: Calories 125, Fat 2, Fiber 1, Protein 3, Sodium 117, Carbs 23

Cilantro Vinaigrette (6 servings)
- 1 tbsp. rice wine vinegar
- 1 tbsp. white wine vinegar
- 1/2 tsp. salt
- 1 tsp. garlic powder
- ½ tsp ground black pepper
- ¼ C. cilantro, chopped
- 6 tbsp. EVOO
Per Serving: Calories 123, Fat 14, Fiber 0, Protein 0, Sodium 195, Carbs 1

Toss all salad ingredients in a big bowl. For the vinaigrette, combine the first 5 ingredients (so the seasonings react with the vinegar), then add the cilantro and the EVOO. Shake it up.
When ready to serve, add the dressing and stir to combine.
 
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