Serve this Asian salad with grilled steak, chicken or firm white fish like halibut. You can also double the recipe and bring it to your next potluck. If you can find tatsoi, a peppery Asian leafy green, use it instead of mild-mannered spinach. Store-bought Thai sweet chili sauce and umami-packed white miso build fast flavor in this easy summer salad.

Breana Killeen
Source: EatingWell Magazine, July/August 2018
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat grill to medium-high.

    Advertisement
  • Brush corn with 1 teaspoon oil. Grill, turning occasionally, until some kernels are slightly charred, 8 to 10 minutes. Cut the kernels from the cobs.

  • Meanwhile, whisk the remaining 3 tablespoons oil, vinegar, chili sauce, miso, garlic and salt in a large bowl. Add spinach (or tatsoi), tomatoes, scallions and the corn; toss to combine. Serve topped with cilantro, if desired.

Nutrition Facts

190 calories; protein 5.1g 10% DV; carbohydrates 22.7g 7% DV; exchange other carbs 1.5; dietary fiber 4.1g 17% DV; sugars 8.8g; fat 10.2g 16% DV; saturated fat 1.8g 9% DV; cholesterolmg; vitamin a iu 6450.7IU 129% DV; vitamin c 52.8mg 88% DV; folate 4.1mcg 1% DV; calcium 70.3mg 7% DV; iron 1.4mg 8% DV; magnesium 51.3mg 18% DV; potassium 513.5mg 14% DV; sodium 198mg 8% DV.

Reviews (1)

Read More Reviews
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
07/02/2018
Easy healthy and delicious! Read More