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Fall Salad of Corn, Cherry Tomatoes, and Oven-Roasted Green Onions

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  • 3 tablespoons white wine vinegar
  • 1 1/2 tablespoons chopped fresh tarragon
  • 1 1/2 tablespoons Dijon mustard
  • 1 1/2 teaspoons sugar
  • 1 cup olive oil
  • 6 tablespoons sour cream
  • 18 green onions
  • 6 cups fresh corn kernels
  • 3 cups halved cherry tomatoes
Servings: 8

  1. Combine first 4 ingredients in processor. With machine running, gradually add 3/4 cup oil. Transfer mixture to medium bowl. Whisk in sour cream. Season dressing to taste with salt and pepper.
  2. Preheat oven to 450°F. Place onions on rimmed baking sheet. Brush with remaining 1/4 cup oil. Sprinkle with salt and pepper. Roast until beginning to brown, about 10 minutes. Cool. Cut into 1-inch pieces. Transfer to large bowl.
  3. Cook corn in large pot of boiling salted water until crisp-tender, about 4 minutes. Drain; add to onions. (Dressing and onion-corn mixture can be made 1 day ahead. Cover separately; chill.) Add tomatoes and dressing to onion-corn mixture and toss. Serve warm or at room temperature.

Estimated Nutrient Breakdown:

Calories: 3,395.06
Weight: 2,007.09g
Total Fat: 244.83g
Saturated Fat: 39.73g
Trans-Fat: 0.00g
Monounsaturated Fat: 164.44g
Polyunsaturated Fat: 28.21g
Protein: 43.40g

Cholesterol: 37.44g
Sodium: 402.45g
Calcium: 430.72g
Magnesium: 355.11g
Potassium: 4,577.84g
Iron: 11.65g
Zink: 7.00g
Phosphorus: 1,151.14

Vit A: 592.78
Vit B1: 1.12
Vit B2: 0.93
Vit B3: 22.59
Vit B6: 1.75
Vit B12: 0.20
Vit D: 0.29
Vit E: 0.29
Vit K1: 735.41


Health Notes: Vegetarian,Peanut-Free,Tree-Nut-Free,Alcohol-Free,
Notes: These recipes are glamorous.

Author: Epicurious
Tags: Wild Food Box

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