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

Diabetic Living Magazine


Ingredient Checklist


Instructions Checklist
  • 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 degrees F. Bake brushed ears, in a shallow baking pan, for 30 minutes, turning once.)

  • 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.

  • 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 Facts

138 calories; 3.4 g total fat; 0.5 g saturated fat; 1 mg cholesterol; 414 mg sodium. 408 mg potassium; 27.9 g carbohydrates; 4.8 g fiber; 2 g sugar; 4.1 g protein; 1327 IU vitamin a iu; 17 mg vitamin c; 20 mg calcium; 2 mg iron; 50 mg magnesium;