Division of Marketing and Development
Susan Nardizzi, Director
Florida Department of Agriculture and Consumer Services
Adam H. Putnam, Commissioner
Florida Vegetable Recipe
Firecracker Salad(Photo Below)
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Vegetable-6136
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Ingredients |
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Amount |
Ingredient |
2 tablespoons |
fresh lime juice |
1 small |
jalapeño, seeded and coarsely chopped |
1 1/2 teaspoons |
honey |
1/4 teaspoon |
cumin |
1/4 cup |
vegetable oil |
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kosher salt and freshly ground pepper to taste |
4 cups |
fresh corn kernels (from 4 ears) |
6 medium |
radishes, halved and thinly sliced crosswise |
1/3 cup |
flat-leaf parsley, coarsely chopped |
1/4 small |
red onion, thinly sliced |
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Preparation
To make the dressing, purée the lime juice, jalapeño, honey and cumin in a blender. With the machine on, add the oil. Season with salt and pepper to taste; set aside. In a large bowl, toss the corn with the radishes, parsley, red onion and dressing. Season the salad with salt and pepper, transfer to plates and serve. Tip: For a roasted taste, lightly season and oil the whole corn cobs and then roast in a 375-degree F oven until lightly browned. When cool, slice the corn off the cob and add to the salad.
Yield
4 servings
Nutritional Value Per Serving
Calories 231; Total Fat 14g; Cholesterol 0mg; Sodium 126mg; Total Carbohydrates 28g; Protein 4g
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Look for "Fresh from Florida" ingredients at your grocery store.
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