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Chili-Lime Corn and Spinach Salad

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By Pillsbury Kitchens
Updated Aug 26, 2016
Bake-Off® Contest 39, 2000
Susan Miller
Litchfield Park, Arizona
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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
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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

  • Step 
    1
    In 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.
  • Step 
    2
    To 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;
*Percent Daily Values are based on a 2,000 calorie diet.
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