Fresh Corn Salad

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Courtesy of The Big Book of Quick & Healthy Recipes, published by Hearst Books/Sterling Publishing ©2007.

INGREDIENTS
2 ears of corn, peeled and sliced into chunks
1 large handful of lettuce
1/4 cucumber, cut into sticks
2 tomatoes, cut into boats
1 small beet, cut into sticks
2 carrots, cut into sticks
12 black olives, pitted
Salt and black pepper to taste

French Dressing:
1 tablespoon lemon juice
1 clove garlic, crushed
2 teaspoon Dijon mustard
Salt and black pepper to taste
3 tablespoons olive oil

PREPARATION
For the French Dressing:
1. Mix the lemon juice, garlic, mustard, salt, and pepper in a large salad bowl. Slowly add the oil and whisk until smooth and creamy.

For the Salad:
1. Plunge the corn chunks into a pan of boiling water and cook for 3-5 minutes.

2. Meanwhile, arrange the salad ingredients on two plates, in the order given.

3. Top with the cooked corn, season, and serve with French dressing and vegetable margarine or butter.

NUTRITIONAL INFORMATION
Calories: 199

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