East-West Chopped Salad

East-West Chopped Salad


1 ear corn-on-the-cob, tassel and husk removed
2 tablespoons Dierbergs vegetable oil
2 tablespoons reduced-sodium soy sauce
4 teaspoons stone ground mustard
1 tablespoon red wine vinegar
1 clove garlic, minced
Freshly ground black pepper
3 cups coarsely chopped romaine lettuce
2 cups finely shredded red cabbage
1 package (10 ounces) fresh shelled edamame (Melissa’s)
1 cup diced tomato
½ cup thinly sliced green onion


Microwave corn 2 minutes; let stand until cool enough to handle. Cut kernels from cob with serrated knife.

In 2-cup glass measure, whisk together oil, soy sauce, mustard, vinegar, garlic, and pepper until well mixed; set aside.

In large bowl, combine romaine, cabbage, edamame, corn, and tomato.

Drizzle dressing over top; toss until well mixed. Sprinkle green onion over top.

Servings: 4
Serving Size: Per Serving

Per Serving
Calories: 215
Cholesterol: 0 mg
Fat: 12 g
Sodium: 499 mg
Carbohydrates: 17 g
Protein: 11 g
Fiber: 6 g Saturated Fat: 1 g