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Nutrition Facts
Serving Size 319 g
(Approx. 6 Servings)
Amount Per Serving
Calories 160 Calories From Fat 70
% Daily Value*
Total Fat 7 g 11%
Saturated Fat 2 g 10%
Trans Fat 0.0 g
Cholesterol 5 mg 2%
Sodium 85 mg 4%
Total Carbohydrate 21 g 7%
Dietary Fiber 7 g 28%
Sugars 9 g
Protein 6 g
Vitamin A 45% Iron 15%
Vitamin C 50% Calcium 6%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Summer Asparagus Corn & Tomato Salad
Prep Time
20 minutes
Cook Time
2 minutes
Total Time
22 minutes
6  People


Recipe makes 6 Servings

1 Lb asparagus
3 corn, shucked
32 Oz cherry tomatoes
1/2 cup(s) fresh basil, sliced
1 large Large Hass avocado
1/4 cup(s) Salemville Gorgonzola Crumbles
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Break or cut tough ends from asparagus and discard.
Cook asparagus in boiling water 2 minutes and drain well.
When cool enough to handle, cut diagonally into 1 1/2-inch pieces.
Cut corn kernels from cobs with a sharp knife into a large, deep bowl; cut close enough to release milky white substance with kernels.
Halve cherry tomatoes and toss them gently with corn, asparagus and basil.
Let stand a few minutes if time allows.
Top with avocado wedges and crumbled cheese right before serving.



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