Summer Garden Salad with Basil Vinaigrette

Summer Garden Salad with Basil Vinaigrette

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From: Diabetic Living Magazine

In summer, when your garden is producing lots of fresh vegetables and herbs, whip up this fresh and healthy salad. Crisp-tender corn and beans, crunchy cucumber, and sweet cherry tomatoes are combined in a heavenly basil vinaigrette, resulting in a gorgeous and delicious side that works well with any main dish.

Ingredients 8 servings

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Original recipe yields 8 servings
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  • ½ cup packed fresh basil leaves
  • 1 tablespoon sugar (see Tip)
  • ¼ teaspoon salt
  • 3 tablespoons white-wine vinegar
  • 1 teaspoon Dijon mustard
  • 3 tablespoons olive oil
  • 4 ears corn, husks and silks removed
  • 1 cup fresh green beans, trimmed (if desired) and halved
  • 1¼ cups chopped cucumber (1 small)
  • 1 cup cherry tomatoes, halved
  • ½ cup chopped red bell pepper (1 small)
  • 6 tablespoons thinly sliced scallions (3)

Preparation

  • Prep

  • Ready In

  1. For vinaigrette, combine basil, sugar, and salt in a food processor. Cover and process until the basil is finely chopped, stopping to scrape down sides as necessary. Add vinegar and mustard; cover and process until combined. With the processor running, slowly add oil in a steady stream until mixture is smooth.
  2. Cut corn kernels from cobs; discard the cobs. Cook the corn and green beans in a large saucepan in a large amount of boiling water about 5 minutes or until crisp-tender; drain. Rinse with cold water to cool; drain again.
  3. Combine the corn and beans, cucumber, tomatoes, bell pepper, and scallions in a large bowl. Pour the vinaigrette over the vegetables; toss to coat. Let stand at room temperature 30 minutes before serving.
  • Tip: If using a sugar substitute, we recommend Splenda Granular, Equal Spoonful or packets, or Sweet'N Low bulk or packets. Follow package directions to use product amount equivalent to 1 tablespoon sugar. Nutrition Per Serving with Substitute: Same as below, except 104 cal., 12 g carb. (5 g sugars).

Nutrition information

  • Serving size: ¾ cup
  • Per serving: 109 calories; 6 g fat(1 g sat); 2 g fiber; 14 g carbohydrates; 2 g protein; 39 mcg folate; 0 mg cholesterol; 6 g sugars; 938 IU vitamin A; 22 mg vitamin C; 24 mg calcium; 1 mg iron; 98 mg sodium; 280 mg potassium
  • Nutrition Bonus: Vitamin C (37% daily value)
  • Carbohydrate Servings: 1
  • Exchanges: 1 fat, ½ starch, ½ vegetable

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