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    You are in: Home / Recipes / Grilled Asparagus, Corn Salad Recipe
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    Grilled Asparagus, Corn Salad

    Average Rating:

    3 Total Reviews

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    • on June 10, 2006

      Yummy. I did not have a fresh chipolte chili so I used 1/2 half of the of a canned chili in adobo sauce with seeds which provided suficient heat. There was lots of dressing so a little more corn (had plenty) went into the salad. While the combinatio of chili and lime is classic, the addition of the fresh thyme offered this salad a lovely twist. A definite keeper.

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    • on October 01, 2004

      I knew I would love this because these are some of my favorite veggies and lime, garlic & thyme are some of my favorite flavors. I'm temporarily without my blender, so I just minced the chipotle pepper very fine then shook the dressing ingredients together in a jar. I also did not bother to chill first and it still tasted great to me. I have leftovers so I'll be interested to see tomorrow how this tastes after a night in the fridge--probably even better! I had this with my Finger-Licking Chicken Marinade #88939, which also has thyme & garlic; despite this similarity I liked them together.

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    • on September 29, 2004

      Very easy to put together. Love the chipotle peppers throughout. Thank-you for another tasty dish Rita!

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    Nutritional Facts for Grilled Asparagus, Corn Salad

    Serving Size: 1 (147 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 187.6
    Calories from Fat 128
    Total Fat 14.2 g
    Saturated Fat 2.0 g
    Cholesterol 0.0 mg
    Sodium 15.3 mg
    Total Carbohydrate 15.3 g
    Dietary Fiber 2.8 g
    Sugars 3.3 g
    Protein 2.9 g


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