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Chili-Lime Corn and Spinach Salad

(3)
  1 reviews
  • 20 min prep time
  • 0 min total time
  • 13 ingredients
  • 4 servings
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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.

Bake-Off® Contest 39, 2000
Susan Miller
Litchfield Park, Arizona

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

Steps

  • 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.
  • 2 To serve, arrange spinach leaves on individual serving plates. Top with corn mixture. Sprinkle with bell pepper.
  • 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.
  • 2 To serve, arrange spinach leaves on individual serving plates. Top with corn mixture. Sprinkle with bell pepper.
 

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1/4 of Recipe
Calories
267.5
Calories from Fat
190
% Daily Value
Total Fat
22.4g
34%
Saturated Fat
1.7g
9%
Cholesterol
0mg
0%
Sodium
324.8mg
14%
Total Carbohydrate
17.2g
6%
Dietary Fiber
3.0g
12%
Sugars
5.1g
Protein
3.6g
% Daily Value*:
Vitamin A
45%
45%
Vitamin C
24.30%
24%
Calcium
2.80%
3%
Iron
5.80%
6%
Exchanges:
1 1/2 Starch; 4 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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