Corn-On-The-Cob Salad

Corn-On-The-Cob Salad

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From: Diabetic Living Magazine

Italian dressing seasons grilled corn, fresh tomatoes, and tender spinach in this side-dish recipe that's an obvious choice to serve at cookouts.

Ingredients 6 servings

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Original recipe yields 6 servings
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  • 6 ears fresh corn, husked
  • ½ (8 ounce) bottle light Italian salad dressing
  • 3 tablespoons chopped fresh rosemary
  • 4 medium roma tomatoes, sliced ½-inch thick
  • 3 cups fresh baby spinach leaves

Preparation

  • Prep

  • Ready In

  1. Brush each ear of corn with some of the Italian salad dressing; sprinkle each ear with chopped 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°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.

Nutrition information

  • Serving size: 1 serving
  • Per serving: 138 calories; 3 g fat(0 g sat); 5 g fiber; 28 g carbohydrates; 4 g protein; 1 mg cholesterol; 2 g sugars; 1,327 IU vitamin A; 17 mg vitamin C; 20 mg calcium; 2 mg iron; 414 mg sodium; 408 mg potassium
  • Nutrition Bonus: Vitamin C (28% daily value), Vitamin A (27% dv)
  • Carbohydrate Servings: 2

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