Greens with Roasted Corn and Pepper Salad

Randy Mayor; Lydia DeGaris-Pursell and Melanie J. Clarke
Roast the corn up to 2 days ahead. Combine the corn with all but the greens and pine nuts an hour before dinner, then finish assembling the salad just before serving.

Yield:

8 servings

Recipe from

Nutritional Information

Calories 73
Caloriesfromfat 37 %
Fat 3 g
Satfat 0.9 g
Monofat 0.8 g
Polyfat 1 g
Protein 3.6 g
Carbohydrate 10 g
Fiber 3.7 g
Cholesterol 3 mg
Iron 1.7 mg
Sodium 324 mg
Calcium 60 mg

Ingredients

1 cup frozen corn kernels,thawed
5 ounces bottled roasted red bell peppers, drained and chopped
1/2 cup chopped green onions
1 jalapeño pepper, seeded and finely chopped
1/4 cup low-fat sour cream
3 tablespoons white wine vinegar
1 teaspoon salt
2 (10-ounce) packages Italian-blend salad greens (about 12 cups)
3 tablespoons pine nuts, toasted

Preparation

Preheat broiler.

Place corn on a foil-lined baking sheet. Broil 12 minutes or until lightly browned, stirring once. Cool.

Combine corn, bell peppers, onions, and jalapeño pepper in a large bowl. Combine sour cream, vinegar, and salt, stirring with a whisk. Add sour cream mixture to corn mixture, tossing to coat; chill 1 hour.

Divide greens evenly among 8 plates; top each serving with about 1/3 cup corn mixture and about 1 teaspoon pine nuts.

Note:

November 2002