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Corn-On-The-Cob Salad

Italian dressing seasons grilled corn, fresh tomatoes, and tender spinach in this side-dish recipe that's a natural to serve at cookouts.
MAKES: 6 servings
SERVING SIZE: 1 ear of corn
CARB GRAMS PER SERVING: 28
Rated :   by 1 person
Corn-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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