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Garden Bounty Fontina Salad

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  • Prep 25 min
  • Total 25 min
  • Servings 8
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Out of ideas for using all that summer produce? This is the ticket to turning zucchini, tomatoes and sweet corn into something special.
Updated Nov 2, 2016
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Ingredients

Salad

  • 4 cups torn arugula
  • 1 1/2 cups cherry tomatoes, cut in half
  • 6 oz fontina cheese, cubed
  • 2 small zucchini, cut in half lengthwise, then sliced
  • 2 ears fresh sweet corn, cooked, corn cut off, ears discarded
  • 1 small cucumber, peeled, seeded, diced
  • 1/2 cup walnut halves, toasted

Dressing

  • 1/4 cup olive oil
  • 2 tablespoons sherry vinegar
  • 2 teaspoons Dijon mustard
  • 1/4 teaspoon salt
  • 1/8 teaspoon coarse ground black pepper

Steps

  • 1
    In 3-quart bowl, layer salad ingredients in order listed.
  • 2
    In small jar with tight-fitting lid, shake dressing ingredients. Pour dressing over salad; toss gently to coat. Serve immediately. Or, cover and refrigerate salad and dressing separately up to 4 hours; toss salad with dressing just before serving.

Tips from the Betty Crocker Kitchens

  • tip 1
    For a different look, mix the salad ingredients instead of layering them.
  • tip 2
    *To toast walnuts, sprinkle in ungreased heavy skillet. Cook over medium heat 5 to 7 minutes, stirring frequently until nuts begin to brown, then stirring constantly until nuts are light brown.

Nutrition

240 Calories, 18g Total Fat, 8g Protein, 11g Total Carbohydrate, 3g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
240
Calories from Fat
160
Total Fat
18g
28%
Saturated Fat
5g
27%
Trans Fat
0g
Cholesterol
25mg
8%
Sodium
290mg
12%
Potassium
330mg
9%
Total Carbohydrate
11g
4%
Dietary Fiber
2g
10%
Sugars
3g
Protein
8g
% Daily Value*:
Vitamin A
15%
15%
Vitamin C
20%
20%
Calcium
15%
15%
Iron
4%
4%
Exchanges:
0 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1 High-Fat Meat; 2 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.
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