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Susan Miller
Litchfield Park, Arizona
Chili-Lime Corn and Spinach Salad
Looking for a dinner made using veggies? Then check out this chili and lime flavored corn and spinach salad tossed and served with a flavorful homemade dressing.
Chili-Lime Corn and Spinach Salad
- Prep Time 20 min
- Total 0 min
- Ingredients 13
- Servings 4
Ingredients
Dressing
- 2 teaspoons sugar
- 1 teaspoon chili powder
- 1/4 teaspoon salt
- 1/8 teaspoon grated gingerroot
- 1 garlic clove, minced
- 6 tablespoons oil
- 2 tablespoons fresh lime juice
Salad
- 1 (11-oz.) can White Shoepeg Corn, drained
- 1 (4.5-oz.) jar sliced mushrooms, drained
- 1/4 cup coarsely chopped fresh cilantro
- 1 green onion, chopped
- 2 cups packed fresh baby spinach leaves
- 4 teaspoons finely chopped red bell pepper, if desired
Instructions
-
Step1In medium bowl, combine all dressing ingredients; mix well. Add corn, mushrooms, cilantro and onion; toss to coat. Serve immediately or cover and refrigerate until serving time.
-
Step2To serve, arrange spinach leaves on individual serving plates. Top with corn mixture. Sprinkle with bell pepper.
Nutrition
300
Calories
21g
Total Fat
4g
Protein
23g
Total Carbohydrate
6g
Sugars
Nutrition Facts
Serving Size: 1/4 of Recipe
- Calories
- 300
- Calories from Fat
- 190
- Total Fat
- 21g
- 32%
- Saturated Fat
- 3g
- 15%
- Cholesterol
- 0mg
- 0%
- Sodium
- 490mg
- 20%
- Total Carbohydrate
- 23g
- 8%
- Dietary Fiber
- 3g
- 12%
- Sugars
- 6g
- Protein
- 4g
% Daily Value*:
- Vitamin A
- 45%
- 45%
- Vitamin C
- 25%
- 25%
- Calcium
- 4%
- 4%
- Iron
- 8%
- 8%
Exchanges:
1 1/2 Starch; 4 Fat;
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