Crunchy Corn-Dill Salad with Buttermilk Dressing

Serves: 6 as a side dish

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These ingredients are:
vegetarian iconVegetarian egg-free iconEgg-free gluten-free iconGluten-free peanut-free iconPeanut-free soy-free iconSoy-free tree nut-free iconTree nut-free wheat-free iconWheat-free

Refreshing, delicious combination of flavors and textures.

Ingredients

For the salad

For the dressing

Preparation

Sprinkle the shallot slices with 1/2 teaspoon salt and let sit about 15 minutes to draw out the bitterness. Rinse with water and pat dry with a paper towel.

In a large bowl combine the shallot with remaining salad ingredients and toss to combine.

In a smaller bowl whisk the buttermilk, vinegar, onion, yogurt and garlic. Add the oil in a slow stream, whisking, until incorporated. Season with salt and freshly ground pepper to taste.

Serve the salad slightly chilled, garnished with feta cheese, and drizzled with the dressing.

Source: PCC Sound Consumer, September 2011

Recipe adapted from food52.com

Learn more about our recipes. View guidelines »

More about: corn, cucumbers, dill

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