Ingredients
- 2 lb. small yellow or red potatoes, sliced
2 fresh ears of corn, cooked or 1 c. frozen whole kernel corn, thawed
4 roma tomatoes, Sliced or cut into thin wedges
1/4 c. fresh basil leaves, torn
3 Tbsp. balsamic vinegar
1 Tbsp. finely chopped shallor or red onion
1/2 tsp. Dijon-style mustard
1/4 tsp. sugar
1/2 c. crumbled Low Fat Feta Cheese
fresh basil leaves
Description
**Make Ahead: Refrigerate Salad Up To 4 Hours. Sprinkle With Feta Chedse And Balsil Leaves And Let Come To Room Temp.
Spark Recipes
Join Recipe Bridge
Sign up with the click of a button
Signup with Facebook Sign in with Twitter