• 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:
Saturated Fat: 1 g