Tatsoi and Sweet-Corn Salad With Peach-Nectar Dressing
Published June 12, 1999
- Total Time
- 30 minutes
- Rating
- Comments
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Ingredients
2 tablespoons canola oil
2 peaches, peeled and diced
3 ears fresh sweet corn, husked
8 cups tatsoi greens, or other tender mild greens
¾ teaspoon coarse sea salt
Freshly squeezed lemon juice to taste
Nutritional analysis per serving (6 servings)
23 grams carbs; 151 calories; 3 grams monosaturated fat; 2 grams polyunsaturated fat; 1 gram saturated fat; 6 grams fat; 7 grams fiber; 285 milligrams sodium; 7 grams protein; 8 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a skillet set over medium heat, heat the oil. Add the peaches and cook, stirring occasionally, until very soft, about 20 minutes. Set aside to cool.
- Step 2
Meanwhile, bring an inch of salted water to a boil in a large pot. Add the corn and steam 5 minutes. Drain the corn and allow to cool. Using a knife, scrape the kernels off the cobs and place the kernels in a large bowl.
- Step 3
Just before serving, add the tatsoi, peaches and salt, and toss well. Season to taste with lemon juice, toss again and serve.
Private Notes
Comments
I added Marcona almonds, ricotta salada cheese and a grilled chicken breast to make a fantastic lunch.
Charred corn in a skillet to add more flavour. Would add greens after as a nest as they wilted even though everything was cool