Mixed Greens Salad with Tulum Cheese and Corn Calories

Wash and thoroughly dry the greens, then add drained, cooled corn and crumbled Tulum cheese. Toss with olive oil and lemon just before serving so the leaves stay crisp and the dressing does not pool at the bottom.

Tender lettuce, arugula, spinach and parsley all work well in this salad. Choose a mix with both mild and peppery leaves; dry them well after washing so they hold the dressing instead of becoming watery.

Yes, canned corn is an easy option. Drain it well and pat it dry before adding it to the greens; excess liquid can dilute the olive-oil dressing and make the leaves wilt sooner.

You can prep the components ahead, but keep the dressing and Tulum cheese separate until serving. Store washed, fully dried greens in a covered container in the refrigerator to help them stay crisp.

A simple olive-oil and lemon dressing complements the greens and the salty cheese without overpowering them. Taste before adding salt, since Tulum cheese can already be quite salty; a little vinegar also works in place of lemon.

Dry the leaves thoroughly, drain the corn and toss everything with dressing only at the last moment. If adding juicy ingredients such as tomatoes, cut them shortly before serving and avoid letting their liquid collect in the bowl.

Serve it alongside grilled chicken, fish or roasted vegetables for a fuller meal. It also works with soup or savory pastries; because the Tulum cheese is salty and flavorful, pair it with a relatively simply seasoned main dish.

Crumbled feta or another brined white cheese can stand in for Tulum cheese, though the flavor will not be identical. Start with less salt in the dressing and adjust after tasting, since replacement cheeses vary in saltiness.

It is best eaten freshly dressed, because the leaves soften as they sit. Refrigerate leftovers in a covered container and eat them promptly; for better texture, store undressed greens separately from the dressing and cheese.