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Recipe: Corn and Watercress Salad with Vinaigrette Dressing

Salads - Vegetables
CORN AND WATERCRESS SALAD

3 ears corn on the cob
1 English cucumber
1 small red onion
1 cup halved grape tomatoes
1 bunch watercress
FOR THE DRESSING:*
3 tablespoons red wine vinegar
2 tablespoons olive oil
Coarse salt and ground pepper

Cook 3 ears corn in a pot of boiling salted water until crisp-tender, 8 to 12 minutes. Run under cold water to cool completely. Slice off kernels with a sharp knife.

Peel strips from 1 English cucumber, quarter lengthwise, and thinly slice crosswise. Combine in a large bowl with 1 small red onion, halved and thinly sliced, 1 cup halved grape tomatoes, 1 bunch watercress, trimmed and torn into bite-size pieces, and cooked corn kernels.

Just before serving, drizzle with 3 tablespoons red-wine vinegar and 2 tablespoons olive oil, season with coarse salt and ground pepper, and toss.

*If you're transporting the meal, whisk together the vinegar, oil, salt, and pepper for the corn salad in a separate container; toss with the salad just before serving.

Makes 8 servings
Source: Everyday Food magazine #13, June 2004
MsgID: 391121
Shared by: Betsy at Recipelink.com
Board: Collection: Salads at Recipelink.com
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