Romaine Salad with Corn Mix & Balsamic Vinaigrette - Innit

Ingredients

4 Servings

Produce

  • Lemon 1/4

  • Cilantro 1/2 bunch

  • Limes 2

  • Fresh Chives 2 Tbsp

  • Italian Parsley 2 Tbsp

  • Red Tomatoes 2

  • Fresh Romaine Hearts 2

Canned/Bottled Goods

  • Honey 1/2 Tbsp

  • Balsamic Vinegar 2 Tbsp

Dairy & Eggs

  • Goat Cheese 1/4 lb

Spices

  • Kosher Salt 1 tsp

  • Black Pepper 2 pinches

  • Chili Powder 1 Tbsp

Frozen Products

  • Frozen Corn Kernels 1 1/4 lb

Pantry

  • Dijon Mustard 1 Tbsp

  • Olive Oil 3/8 cup

Preparation

  1. Preheat

    Preheat the oven. Line sheet pan with foil.

    Connect Oven
  2. Whisk Dressing

    Whisk together mustard, honey, balsamic, in a bowl. Gradually, add oil to emulsify. Add lemon zest/juice. Season.

    • 2 Tbsp Balsamic Vinegar
    • 1 Tbsp Dijon Mustard
    • 1/2 Tbsp Honey
    • 1/4 cup Olive Oil
    • 1 pinch Kosher Salt
    • 1 pinch Black Pepper
    • 1/4, zested + juiced Lemon
  3. Flavor & Roast Corn

    Toss corn with oil, lime, chili powder, & salt. Bake for 20 minutes. Top with cilantro.

    • 1 1/4 lb Frozen Corn Kernels
    • 2 Tbsp Olive Oil
    • 2 Limes
    • 1 Tbsp, *adjust to spice preference Chili Powder
    • 1 tsp Kosher Salt
    • 1/2 bunch, leaves removed Cilantro
  4. Prep Romaine

    Discard root end. Wash leaves & dry.

    • 2 Fresh Romaine Hearts
  5. Combine Herbs & Goat Cheese

    Fold herbs into goat cheese. Season. Mix well.

    • 2 Tbsp, minced Italian Parsley
    • 2 Tbsp, minced Fresh Chives
    • 1/4 lb Goat Cheese
    • 1 pinch Black Pepper
  6. Quarter Tomatoes

    Quarter tomatoes.

    • 2 Red Tomatoes
  7. Serve and Enjoy!

    Pair with your favorite music!

Nutrition

  Amount per
serving
Daily value percentage
Calories 410 kcal  
Total Fat 27.0 g 35%
Total Saturated Fat 7.0 g 36%
Unsaturated Fat 20 g  
Low Cholesterol 15 mg 4%
Sodium 860 mg 40%
Total Carbohydrate 36 g 13%
Good Source: Fiber 9 g 31%
Sugars Total 11 g  
Protein 11 g 23%
Good Source: Vitamin C 41 mg 45%
Calcium Ca 138 mg 10%
Load More

By Innit Culinary Team