3
2 ratings

Cucumber, Pomegranate & Corn Salad With Poppy Seeds

This salad is a major crowd-pleaser and very easy to boot. It always amazes me how much both kids and adults like it....

Kate Sears

This salad is a major crowd-pleaser and very easy to boot. It always amazes me how much both kids and adults like it. Serve over leftover room-temperature basmati rice for a one-dish lunch.

Ingredients

  • 4 Kirby (pickling) cucumbers, thinly sliced into rounds
  • 1 Cup cooked corn kernels (fresh or canned)
  • 1/4 Cup pomegranate seeds
  • 1 Tablespoon poppy seeds
  • 3 Tablespoons rice vinegar

  • 1 Tablespoon extra-virgin olive oil
  • 1/4 Teaspoon toasted sesame oil
  • 1/2 Teaspoon sugar
  • Kosher salt, to taste
  • freshly ground pepper, to taste

Directions

In a bowl, toss together the cucumbers, corn, pomegranate seeds, and poppy seeds.

In a small glass bowl, whisk together the vinegar, oils, and sugar until the sugar dissolves. Whisk in
a pinch each of salt and pepper. Drizzle the dressing over the salad and toss to mix well. Serve right away.

Nutritional Facts
Servings5
Calories Per Serving121
Total Fat4g7%
Sugar7gN/A
Saturated0.6g3.2%
Protein3g6%
Carbs19g6%
Vitamin A16µg2%
Vitamin B60.1mg7.2%
Vitamin C8mg13%
Vitamin E0.6mg2.9%
Vitamin K44µg55%
Calcium71mg7%
Fiber3g11%
Folate (food)32µgN/A
Folate equivalent (total)22µg5%
Iron1mg6%
Magnesium47mg12%
Monounsaturated2gN/A
Niacin (B3)0.9mg4.4%
Phosphorus105mg15%
Polyunsaturated1gN/A
Potassium477mg14%
Riboflavin (B2)0.1mg6%
Sodium680mg28%
Sugars, added0.4gN/A
Thiamin (B1)0.1mg7.3%
Zinc0.8mg5.4%