s Corpus Christi Salad s   



Yields: 8 Servings

Ingredients

1 Cup Fresh Corn Kernels
1 Medium Zucchini finely diced
1 Small Cucumber finely diced
1 Whole Pear peeled and finely diced
1 Whole Peach peeled and finely diced
1 Cup Fresh Blueberries
Seeds of One Pomegranate
2 Small Avocados peeled and finely chopped
1/4 Cup Olive Oil
3 Whole Lime Juice of
1 Teaspoon Salt or to taste
 
Instructions
 Combine all diced vegetables and fruits in a large salad bowl.

In a small bowl, whisk together the olive oil and lime juice and season with salt. Pour the dressing over the salad ingredients and toss thoroughly. Serve at once

Per Serving (excluding unknown items): 202 Calories; 15g Fat (60.3% calories from fat); 3g Protein; 19g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 275mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Vegetable; 1 Fruit; 3 Fat.

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Ed and Cindy Gleich

Cuisine :       

Main Ingredient :  

For this salad, I would avoid extra virgin olive oil, which drowns out the fruit flavors. New Page 1


 

Nutrition Facts
Serving Size: 1 serving
Servings Per Recipe: 8
Amount Per Serving
Calories:  0
Calories from fat: n/a

% Daily Value*
Total Fat   0g 0%
     Saturated Fat  0g 0%
Cholesterol   0mg 0%
Sodium   0mg 0%
Total Carbo    0g 0%
     Dietary Fiber   0g 0%
     Sugars    0g  
Protein   0g  
Vitamin A       0% Vitamin C     0%
Calcium         0% Iron      0%
*Percent Daily Values are based on a 2,000 calorie diet.  Your daily values may be higher or lower depending upon your caloric intake.

Note:  The numbers in this chart are derived directly from data entered by you, the user.  Their accuracy critically depends upon proper linking of ingredient items to USDA ingredient elements.  Use at your own risk; we take no responsibility for their accuracy.  Consumers with medical issues should always consult a licensed nutritionist.