imagedownloademail this post
Fresh Corn, Tomato & Mozzarella Salad

Active Time: 20 minutes
Total Time: 20 minutes • Serves: 6

3 ears fresh corn, husks and silks removed
1 ball (8 ounces) BelGioioso fresh mozzarella cheese
1 package (1 pint) grape tomatoes
1 large garlic clove, minced (1 teaspoon)
3 tablespoons Schnucks extra virgin olive oil
1 tablespoon plus 1 teaspoon red wine vinegar
1/4 teaspoon salt
1/4 teaspoon Schnucks Dijon mustard
1/8 teaspoon ground cayenne pepper
2 teaspoons chopped fresh oregano leaves
fresh spinach leaves for garnish (optional)

1. Heat large covered saucepot of water to boiling over high heat. Add corn and cook 4 minutes; drain. When cool enough to handle, cut corn kernels from cobs.

2. Meanwhile, cut cheese into 1/2-inch pieces; cut tomatoes in half. In large bowl, with whisk, stir garlic, oil, vinegar, salt, mustard and cayenne. Add oregano, corn, cheese and tomatoes and toss to combine. If desired, garnish with spinach leaves. If not serving right away, cover and refrigerate up to 1 day ahead. Makes about 4-1/2 cups.

Each serving: about 207 calories, 14 g total fat
(5 g saturated), 26 mg cholesterol, 224 mg sodium,
12 g carbohydrate, 2 g fiber, 4 g sugars, 9 g protein