Corn, Basil Asparagus Salad

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Nutrition per serving    (USDA % daily values)
CAL
286
FAT
36%
CHOL
8%
SOD
43%

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Ingredients for 4 servings

4 ears Corn

2 Tablespoons Butter

1 bunch Asparagus

cups Fresh Mozzarella, Cut Into Cubes

10 whole Basil Leaves

1 teaspoon Salt

1 teaspoon Pepper

2 Tablespoons Balsamic Vinegar

1 Tablespoon Olive Oil

Preparation

1.

Cook the ears of corn on the grill.

2.

Cut the corn off of the cob into a large mixing bowl.

3.

Trim the asparagus (removing the tough ends) and then cut it into 1 inch pieces.

4.

Bring a medium pot of water to a boil and when the water is boiling, put the asparagus in.

5.

Blanch the asparagus for about 3-4 minutes.

6.

Drain and add cold water.

7.

Add asparagus to the corn.

8.

Add the rest of the ingredients to the corn mixture.

9.

Gently stir.

10.

Serve cold

View instructions at
PersonalRecipe

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