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Garden Bounty Fontina Salad

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Betty Crocker Kitchens
Updated Nov 2, 2016
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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.

Garden Bounty Fontina Salad

  • Prep Time 25 min
  • Total 25 min
  • Servings 8
  • Ingredients 12
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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

Instructions

  • Step 
    1
    In 3-quart bowl, layer salad ingredients in order listed.
  • Step 
    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.

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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