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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 * Vitamin A (DV%) 27 * Vitamin C (DV%) 29 * Calcium (DV%) 2 * Iron (DV%) 11 |