Directions:
- Through the feed opening of a running blender add, 1 at a time, vinegar, thyme, mustard, garlic, honey, salt, and ground black pepper. Leaving the blender running, slowly add the olive oil in a thin stream. Set aside until needed.
- Slice the white and tender green parts of the leeks into 1/2-inch diagonals. Heat the olive oil over medium heat in a skillet and saute until tender. Set aside to cool to room temperature.
- Slice the corn from the cobs and place in a bowl with the sauteed leeks. Cut the sun-dried tomatoes into 1/2-inch pieces and add to the bowl. Toss with enough of the dressing to coat. Do not feel compelled to use all of the dressing.
- Serve garnished with parsley and additional dressing on the side.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 458.54 Kcal (1920 kJ) | ||
| Calories from fat | 304.48 Kcal | ||
| % Daily Value* | |||
| Total Fat | 33.83g | 52% | |
|---|---|---|---|
| Sodium | 455.84mg | 19% | |
| Potassium | 725.25mg | 15% | |
| Total Carbs | 38.09g | 13% | |
| Sugars | 12.73g | 51% | |
| Dietary Fiber | 5.62g | 22% | |
| Protein | 5.81g | 12% | |
| Vitamin C | 22.1mg | 37% | |
| Iron | 3.6mg | 20% | |
| Calcium | 67.8mg | 7% | |
| Amount Per 100 g | |||
| Calories | 195.11 Kcal (817 kJ) | ||
| Calories from fat | 129.55 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.39g | 52% | |
|---|---|---|---|
| Sodium | 193.96mg | 19% | |
| Potassium | 308.59mg | 15% | |
| Total Carbs | 16.21g | 13% | |
| Sugars | 5.42g | 51% | |
| Dietary Fiber | 2.39g | 22% | |
| Protein | 2.47g | 12% | |
| Vitamin C | 9.4mg | 37% | |
| Iron | 1.5mg | 20% | |
| Calcium | 28.9mg | 7% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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