Imported from the web

Crunchy Summer Salad

Name: Crunchy Summer Salad
Prep time: 10 min
Total time: 10 min
Yield: 4 servings
Cuisine: American
Ingredients: Iceberg lettuce; 2 Cucumber; 12.5 Cherry tomatoes (10–15 tomatoes); 0.5 Red onion; Parsley; 1 can Canned corn; Olive oil; Salt (For the salad; amount not specified); Paprika; Sour cream (For the dressing); Salt (For the dressing; amount not specified); Black pepper (For the dressing); Garlic powder (For the dressing); Lemon juice (For the dressing); Parmesan (For the dressing)

Recipe by Nona Food Story Facebook

Imported by Prashasthi Nishshanka on SeeMeCook

A crisp, colorful salad of iceberg lettuce, cucumbers, cherry tomatoes, red onion, parsley, and corn, finished with a creamy sour-cream dressing seasoned with lemon, garlic, and Parmesan.

4 servings10 minAmerican

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Ingredients

Iceberg lettuce
2 Cucumber
12.5 Cherry tomatoes (10–15 tomatoes)
0.5 Red onion
Parsley
1 can Canned corn
Olive oil
Salt (For the salad; amount not specified)
Paprika
Sour cream (For the dressing)
Salt (For the dressing; amount not specified)
Black pepper (For the dressing)
Garlic powder (For the dressing)
Lemon juice (For the dressing)
Parmesan (For the dressing)

Steps

1
Wash and prepare the iceberg lettuce, cucumbers, cherry tomatoes, red onion, and parsley. The source does not specify how to cut them.
2
Drain the canned corn, then combine it with the prepared vegetables in a salad bowl.
3
Season the salad with olive oil, salt, and paprika; the source gives no amounts.
4
In a separate bowl, combine sour cream, salt, black pepper, garlic powder, lemon juice, and Parmesan to make the dressing. Amounts and mixing details are not specified.
5
Add the dressing to the salad and serve. The source does not describe the dressing application or further serving steps.

Notes

The source lists ingredients but does not provide quantities for most items or explicit preparation and assembly directions. Salad components and dressing steps are limited to minimal connective handling.