The Farmer’s Market had fresh vegetables well into the fall! This salad is hearty enough to be the only side along grilled meat and definitely earns a spot on the summer picnic buffet. Fresh corn cut from the cob makes all the difference.
Potato, Corn and Asparagus Salad
The Best of Bridge series always comes through with new ideas to adapt into new family favourites.
We prefer the salad room temperature. If you do make it earlier in the day, refrigerate, and let rest at room temperature for 1 hour before serving.
Ingredients
- 2 medium (185 gr/1.25) cups niblets cobs of corn 42 CHO
- 100 gr asparagus spears trimmed 2 CHO
- 1 (120 gr) pepper, quartered 6 CHO
- 1 lb. (454 gr) Little Potato Company Creamer Potatoes 66 CHO
- 2 TBSP Sun-dried Tomatoes, finely chopped 6 CHO
- 3 TBSP olive oil, divided 0 CHO
- 2 TBSP Champagne Vinegar 0 CHO
- 2 tsp. Dijon Mustard 0 CHO
- ¾ tsp. salt 0 CHO
- ¼ tsp. pepper 0 CHO
- 4/5 basil leaves, chopped 0 CHO
TOTAL CHO 122 CHO
- TOTAL WEIGHT 862 GRAMS
- 122 CHO DIVIDED BY 862 GRAMS = .141 CHO/GRAM
- ½ CUP = 80 GRAMS .141 CHO x 80 GR 11.28 CHO/1/2 CUP
Instructions
- Pre heat grill to 400.
- Toss corn cobs, quartered peppers and asparagus with 1 TBSP olive oil. Place on grill until tender and a bit charred, approximately 10 minutes.
- Remove vegetables from grill and let cool to room temperature.
- Finely chop sun-dried tomatoes and let rest in remaining 2 TBSP olive oil.
- Meanwhile, bring a medium pot of salted water to boil. Add potatoes and cook for about 10 minutes, until fork tender. Drain and let cool on counter.
- Whisk remaining 2 TBSP olive oil/sun-dried tomato, vinegar, mustard, salt and pepper.
- Cut corn from the cobs when cool enough to handle. Cut potatoes in half and slice peppers. Cut asparagus in 2 or 3 pieces.
- Place vegetables in a bowl and toss with dressing.
- Season as you wish and serve or refrigerate.
