This a Measure, Mix and Munch recipe.
Ok, so you do have to roast the corn and prepare a few other ingredients, but essentially, that’s it and the reason I’ve chosen this recipe to try something new.
I love how other bloggers have printable recipes embedded in their posts. Ok, I’m quite jealous of this and although I hear many of you saying it’s a plugin, I don’t have the ability to install those lovely little added extras that make onerous tasks easy to accomplish.
But, never one to be defeated, I did a little investigating and found the WordPress.com Recipe shortcode which allows me to accomplish the same thing.
Today I’m putting this shortcode to the test because, if there’s one thing about being at home, it’s accepting there’s plenty of time to type up more of my recipes. I just have to cook them in order to take photos. (Although I think I need to get better at doing that.)
Here’s my recipe for a salad that makes its own dressing. We enjoy this as a side, or as a main with added protein.
Easy Roasted Corn Salad
This recipe is so easy and tastes amazing due to all the different flavours and textures.
- 1½ cup of roasted corn kernels
- ½ cup of diced red onion
- ½ cup of diced cherry tomatoes
- ½ cup of diced red capsicum
- ½ cup of diced green capsicum
- ½ cup of diced cucumber
- ½ cup of diced avocado
- ½ cup of crumbled Danish feta
- 1 cup of roughly chopped green leafy vegetable (any you like)
- ½ cup of toasted sunflower seeds
- Cracked black pepper to taste
- Place all ingredients in a bowl and add pepper to taste.
- Toss until evenly mixed.
- Serve immediately.
- Depending on their size, generally 2 cobs of corn will yield approx. 1½ cups of corn kernels.
- I wrap the corn in foil and (over) it on the BBQ. This gives it a lovely charred flavour.
- While the corn is cooking, I prepare all the other ingredients.
- You can add or omit any ingredients you like. Just ensure you include the diced tomatoes and Danish feta – they make the dressing.
- I’ve also turned this into a main by adding either diced chicken breast or tuna or strips of cold beef (usually left-over roast).
- If adding beef, I also add a little dijon mustard when mixing all the ingredients, then add the beef and mix again.
- Left-overs will keep refrigerated in an airtight container for up to two days.
Calories Per Serve: 120 made up of the following: Total Fat 5.8g (8%); Cholesterol 13mg (4%); Sodium 154mg (7%); Total Carbohydrates 14.7g (5%); Protein 4.7g (?%). (See comment below.)
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With additional hunting on Google, I found a Recipe Calorie and Nutrition Calculator and entered the ingredients and a few other parameters and this is the information it produced.
It wasn’t all that difficult, but I tried another recipe, and it was frustrating trying to convert the (recipe) ingredient quantities into those available from the site’s database. I’m not sure if I’ll be using it again though I guess with a little practise, it will get easier.
In the meantime, I would like some feedback.
Do you prefer printing this recipe by clicking on Print above, or would you prefer I continue to creating downloadable files like those accessible on my Recipes page?
I create those downloadable recipe files in MS Word, therefore, when I do share a recipe, it’s a two-step process. Actually, it’s a multi-step process but essential I write the (blog) post, then generate a corresponding file trying my best to ensure both are identical. (Sometimes I discover they are not.)
Using this shortcode will negate the need to do that, but I don’t have much control over the formatting. For example, I can get the image to print but haven’t been able to discover how to make it smaller and the headings aren’t editable.
Apart from that, I think it’s ok and just like the Recipe Calorie and Nutrition Calculator I found, I just have to get used to using the shortcode and including a link to the post on my recipe page.
As it says below, “I’d love to hear your thoughts . . .” 🙂💭