Enjoy a cold entrée salad with fresh picked vegetables! This cool summer salad is prepared with tomatoes, corn, basil and red pepper from your garden or a local farmers’ market. In this no-cook salad, the tart lemon-basil dressing contrasts with the sweet corn, tomatoes, and crab.
Crab, Corn and Tomato Salad with Lemon Basil Dressing:
1 tablespoon grated lemon rind
5 tablespoons fresh lemon juice, divided
1 tablespoon extra virgin olive oil
1 teaspoon honey
1/2 teaspoon Dijon mustard
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
1 cup fresh corn kernels (about 2 ears)
1/4 cup thinly sliced basil leaves
1/4 cup chopped red bell pepper
2 tablespoons finely chopped red onion
1 pound lump crabmeat, shell pieces removed
8 (1/4-inch-thick) slices ripe beefsteak tomato
2 cups cherry tomatoes, halved
Combine rind, 3 tablespoons juice, and next 5 ingredients (through black pepper) in a large bowl, stirring well with a whisk. Reserve 1 1/2 tablespoons juice mixture. Add remaining 2 tablespoons juice, corn, and next 4 ingredients (through crab) to remaining juice mixture; toss gently to coat.
Arrange 2 tomato slices and 1/2 cup cherry tomatoes on each of 4 plates. Drizzle about 1 teaspoon reserved juice mixture over each serving. Top each serving with 1 cup corn and crab mixture.
Makes 4 servings, about 1.5 cups each
Per serving: 242 calories, 5.6 g fat ( 0.6 g saturated), 128 mg. cholesterol, 17.7 g carbohydrates, 30 gm protein, 3.6 g fiber, 613 mg sodium. * To lower the sodium content eliminate or reduce the salt in the recipe.
Recipe courtesy of Cooking Light at www.myrecipes.com