Mexican Roasted Corn Salad With Buttermilk Dressing recipes

Mexican Roasted Corn Salad With Buttermilk Dressing recipes
11 Ingredients
  • 3 tablespoons fresh lime juice
  • 4 teaspoons olive oil, divided
  • 1 1/2 teaspoons ancho chile powder
  • 1/2 teaspoon paprika (regular or smoked)
  • 1/2 teaspoon salt, divided
  • 5 ears shucked corn
  • 1/2 cup low-fat buttermilk, well-shaken
  • 1/4 cup grated Parmesan cheese
  • 1 cup seedless red grapes, halved
  • 6 cups mixed greens
  • Handful of flowering herbs, such as tarragon flowers, for garnish
Nutrition
230
12% daily value
4 servings
                                       
                                            balanced, vegetarian, gluten-​free
     

Fat

13% 9

Saturated

12% 2

Trans

- 0

Monounsaturated

- 4

Polyunsaturated

- 1

Carbs

12% 36

Carbs (net)

- 31

Fiber

16% 4

Sugars

- 16

Sugars, added

- 0

Protein

18% 9

Cholesterol

2% 6

Sodium

21% 511

Calcium

15% 151

Magnesium

16% 66

Potassium

13% 614

Iron

9% 2

Zinc

10% 1

Phosphorus

31% 219

Vitamin A

28% 254

Vitamin C

21% 19

Thiamin (B1)

23% 0

Riboflavin (B2)

17% 0

Niacin (B3)

17% 3

Vitamin B6

19% 0

Folate equivalent (total)

20% 78

Folate (food)

- 78

Folic acid

- 0

Vitamin B12

6% 0

Vitamin D

0% 0

Vitamin E

10% 1

Vitamin K

65% 78

Sugar alcohols

- 0

Water

- 219
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