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


Recipe Summary test

15 mins
55 mins


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

1 serving
138 calories; protein 4.1g; carbohydrates 27.9g; dietary fiber 4.8g; sugars 1.9g; fat 3.4g; saturated fat 0.5g; cholesterol 1.1mg; vitamin a iu 1327IU; vitamin c 17.4mg; calcium 20.2mg; iron 2mg; magnesium 49.7mg; potassium 408.4mg; sodium 413.9mg.