Like "Ceasar Chicken" Salad
photo by Hope Rock
- Ready In:
- 15mins
- Ingredients:
- 11
- Yields:
-
3/4 cup
- Serves:
- 2-4
ingredients
- 2 ears corn (white or yellow)
- 5⁄8 low-fat ricotta cheese
- 1 cup part-skim mozzarella cheese (Shredded)
- 1⁄4 cup basil (Chopped)
- 1 1⁄2 cups broccoli (Small florets)
- 4 green onions, thinly sliced (Whole Scallions)
- 1⁄2 teaspoon garlic powder
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon pepper
- 1 1⁄2 - 2 cups romaine lettuce (Chopped)
- 1 -2 cherry tomatoes
directions
- Separate corn from cob and place kernels in a large bowl.
- Add remaining ingredients of Ricotta Cheese, Mozzarella Cheese, Basil, Broccoli, Green Onions with garlic powder, salt and pepper. Mix until well combined.
- Lay down a thick bed of Romaine Lettuce and place approx 3/4 (more or less) cup of the mixture on top of the lettuce. Garnish with one or two small cherry tomatoes. Serve Immediately. The mixture keeps well in a tightly closed container in the fridge for up to three to four days. Keep mixture separately from lettuce until ready to serve.
- Useful Tip: To remove kernels from cob, stand the uncooked cob upright on stem end and take a sharp, thin knife to slice in a downward motion in a shallow baking dish until all the corn has been removed from the ear. This will help keep the corn in a central location. This technique also produces whole kernels that are good for adding to the salad.
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RECIPE SUBMITTED BY
Hope Rock
Harrisburg, 77