The Girl Who Ate Everything · by Christy Denney
Corn, Tomato, and Feta Salad
NUTRITION · PER SERVING15M COOK
CAL 10%·PRO 10%
CARBS 19G38% OF CAL
4G FIBER0G ADDED4G INTRINSIC11G OTHER4G TOTAL SUGAR
FAT 14G61% OF CAL
3G SAT11G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Fresh corn and tomato salad with feta, green onion, and lemon-oil dressing. Light, colorful side perfect for potlucks and summer barbecues.
sideamericansaladgluten freevegetarian
View the full recipe on The Girl Who Ate Everything →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 4 cups fresh corn kernels
- 2 cups halved grape tomatoes
- 1/3 cup sliced green onions
- 1/4 cup fresh lemon juice
- 1/4 cup olive oil
- 1/2 cup crumbled feta cheese (add more to taste)
- salt and pepper
At a glance
PER SERVING · TIME 15M
CAL 10%·PRO 10%
CARBS 19G38% OF CAL
4G FIBER0G ADDED4G INTRINSIC11G OTHER4G TOTAL SUGAR
FAT 14G61% OF CAL
3G SAT11G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Sodium
- 308mg
- Total sugar
- 4g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 400mg
- Calcium
- 72mg
- Iron
- 0.76mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 308MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.