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Corn Cashew Salad (P, TNT)
Source: Self
Serves: 6

1 head lettuce
2 cups boiled fresh corn kernels or frozen
1/2 cup cashew nuts
2 carrots coarsely grated
1/4 cup sultana raisins

2 tbsp. white wine vinegar
6 tbsp. olive oil
1/4 tsp. Dijon mustard
1/2 tsp. castor sugar
Salt and freshly ground black pepper to taste

Boil the corn in a little salted water. Drain, let it cool.

Wash, then dry the lettuce with kitchen towel. Tear leaves in bite-sized pieces and place in a large salad bowl.

Add corn, grated carrots, nuts and sultanas.

Mix dressing, taste and add to salad. Toss gently and serve.

Posted by Ruth Saddick

Nutritional Info Per Serving: N/A