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Grilled Corn Salad
6 ears fresh corn, husked
1/2 of an 8-ounce bottle light Italian salad dressing
3 tablespoons snipped fresh rosemary
4 medium Roma tomatoes, sliced 1/2 inch thick
3 cups fresh baby spinach leaves or spinach leaves

1. Brush each ear of corn with some of the Italian salad dressing; sprinkle each ear with snipped rosemary. Grill corn on the rack of an uncovered grill directly over medium to medium-hot coals for 20 minutes or until tender, turning often. Cool slightly. (Or, preheat oven to 425 degrees F. Bake brushed ears, in a shallow baking pan, for 30 minutes, turning once.)

2. Cut each ear of corn crosswise into thirds. Set a 1-gallon sealable plastic bag in a large, shallow bowl; place corn and sliced tomatoes in bag. Pour remaining dressing over vegetables. Seal bag and let vegetables stand 20 minutes before serving, or chill for at least 4 hours or up to 24 hours, turning bag once or twice.

3. To serve, arrange spinach leaves on six chilled plates. Remove corn and tomatoes from bag with a slotted spoon, reserving dressing. Arrange corn and tomatoes on top of spinach. Pass the reserved dressing.

Makes 6 servings.
Nutrition Facts Per Serving:

Servings: 6 servings
Calories 138
Total Fat (g) 3
Saturated Fat (g) 0
Cholesterol (mg) 1
Sodium (mg) 414
Carbohydrate (g) 28
Fiber (g) 5
Protein (g) 4