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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.

Source: EatingWell Magazine, July/August 2018


Read the full recipe after the video.


Ingredient Checklist


Instructions Checklist
  • Preheat grill to medium-high.

  • 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

1 cup
190 calories; protein 5.1g; carbohydrates 22.7g; dietary fiber 4.1g; sugars 8.8g; fat 10.2g; saturated fat 1.8g; vitamin a iu 6450.7IU; vitamin c 52.8mg; folate 4.1mcg; calcium 70.3mg; iron 1.4mg; magnesium 51.3mg; potassium 513.5mg; sodium 198mg.

1 starch, 1 vegetable, 2 fat