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ShareCorn-On-The-Cob Salad
Nutrition Facts Per Serving:
- Servings Per Recipe: 6
- Calories: 138
- Protein(gm): 4
- Carbohydrate(gm): 28
- Fat, total(gm): 3
- Cholesterol(mg): 1
- Dietary Fiber, total(gm): 5
- Vitamin A(RE): 278
- Vitamin C(mg): 17
- Sodium(mg): 414
- Calcium(DV %): 20
- Iron(DV %): 2
- 6 ears fresh corn, husked
- 1/2 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.
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