Home at Last Leek and Corn Salad

Home at Last Leek and Corn Salad
Home at Last Leek and Corn Salad might be just the side dish you are searching for. One serving contains 473 calories, 7g of protein, and 34g of fat. This recipe serves 6. Head to the store and pick up ears corn, stone-ground mustard, olive oil, and a few other things to make it today. From preparation to the plate, this recipe takes around 15 minutes. It is a good option if you're following a gluten free, dairy free, and vegetarian diet.

Instructions

1
Through the feed opening of a running blender add, 1 at a time, vinegar, thyme, mustard, garlic, honey, salt, and ground black pepper. Leaving the blender running, slowly add the olive oil in a thin stream. Set aside until needed.
Ingredients you will need
Ground Black PepperGround Black Pepper
Olive OilOlive Oil
MustardMustard
VinegarVinegar
GarlicGarlic
HoneyHoney
ThymeThyme
SaltSalt
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BlenderBlender
2
Slice the white and tender green parts of the leeks into 1/2-inch diagonals.
Ingredients you will need
LeekLeek
3
Heat the olive oil over medium heat in a skillet and saute until tender. Set aside to cool to room temperature.
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Olive OilOlive Oil
Equipment you will use
Frying PanFrying Pan
4
Slice the corn from the cobs and place in a bowl with the sauteed leeks.
Ingredients you will need
LeekLeek
CornCorn
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BowlBowl
5
Cut the sun-dried tomatoes into 1/2-inch pieces and add to the bowl. Toss with enough of the dressing to coat. Do not feel compelled to use all of the dressing.
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Sun Dried TomatoesSun Dried Tomatoes
Equipment you will use
BowlBowl
6
Serve garnished with parsley and additional dressing on the side.
Ingredients you will need
ParsleyParsley
DifficultyNormal
Ready In15 m.
Servings6
Health Score22
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